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Spiced
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...
- 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.
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.
Cut tomatoes lengthwise into eighths, set aside.
Heat oil in no-stick wok or skillet. Add ginger and stir fry a
few seconds.
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)
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