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Spiced Broccoli and Tomatoes




Source of Recipe


Debra Rausch


Recipe Introduction


"Here's a great Indian vegetable dish and a rice dish. They complement each other nicely when served together..."


List of Ingredients




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.


Recipe



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)