Rinse the broccolini under cold water and add to the heated pan or wok (you want to hear a nice sizzle). Put the lid on and allow to cook and steam for a couple of minutes, tossing once or twice so it doesn’t burn.
Take off the lid and drizzle over 1 tablespoon olive oil, place the lid back on and cook the broccolini for a couple of minutes, shaking the pan from time to time to make sure it doesn’t burn, until it is bright green and crisp-tender.
Stir the crushed garlic, lemon zest and a pinch of sea salt into the broccolini, then cover and cook for a further minute.
Remove the lid, stir in the lemon juice and transfer to a serving plate.