Spiced Broccoli and Tomatoes |
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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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I usually like broccoli just fine plain, but this is a nice change of pace. Ingredients:
1 lb fresh broccoli |
1 (14 ounce) can tomatoes, diced |
1 tablespoon gingerroot, peeled and shredded |
1/8 teaspoon red pepper |
salt and pepper |
Directions:
1. Separate the broccoli heads into small florets. Peel and slice the stems. Blanch the florets and stems in boiling salted water 3-4 minutes until crisp-tender. Drain thoroughly and set aside.
2. (Note: I often use frozen broccoli. When I do, I skip the above steps and put it directly in the skillet.).
3. Cut tomatoes lengthwise into eighths; set aside.
4. Stir-fry ginger for a few seconds. Add broccoli, tomatoes, and red pepper. Stir fry 2-3 minutes or till vegetables are heated through. Add 1-2 Tbsp water (I add tomato juice) and continue to stir fry for about 30 seconds.
5. Serve hot, room temperature, or chilled.
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