Broccoli and Tomatoes
From: DEBRA RAUSCH
Here's a great Indian vegetable dish and a rice dish. They complement
each other nicely when served together...
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. Refresh in cold water. Drain thoroughly
and set aside.
- 1 Lb fresh broccoli
- 3 plum tomatoes, peeled and seeded
- 1-2 Tbsp olive oil
- 1 Tbsp peeled, shredded fresh ginger root
- 1/8 tsp red pepper powder (or to taste)
- salt and fresh ground pepper to taste.
Cut tomatoes lengthwise into eighths, set aside.
Heat oil in no-stick wok or skillet. Add ginger and stir fry a
Add broccoli, tomatoes and red pepper powder. Stir fry 2-3 minutes
or til vegetables are heated through. Add 1-2 Tbsp water and continue
to stir-fry for about 30 seconds.
Serve hot, room temp, or chilled. (4-6 servings; 83 cal, 6g prot,
4g fat, 8g carb, 57mg sod)