Spiced Broccoli and Tomatoes

[Guest guest]

Spiced Broccoli and Tomatoes

 

1 pound fresh broccoli

3 plum tomatoes, peeled and seeded

1 to 2 tablespoons olive oil

1 tablespoon peeled, shredded fresh ginger root

1/8 teaspoon 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 to 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 nonstick wok or skillet. Add

ginger and stir fry a few seconds. Add broccoli,

tomatoes and red pepper powder. Stir fry 2 to 3

minutes or until vegetables are heated through. Add 1

to 2 tablespoons water and continue to stir fry for

about 30 seconds. Serve hot, at room temperature or chilled.

 

 

 

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