Ingredients:
1 lb fresh broccoli
1 (14 ounce) cans tomatoes, diced
1 tablespoon gingerroot, peeled and shredded
1/8 teaspoon red peppers
salt and pepper
Directions:
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.
(Note: I often use frozen broccoli. When I do, I skip the above steps and put it directly in the skillet.).
Cut tomatoes lengthwise into eighths; set aside.
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.
Serve hot, room temperature, or chilled.
Servings: 4
Time preparation: 10 min.
Time total: 20 min.