Yield: 4 servings
Measure | Ingredient |
---|---|
1 pounds | Broccoli |
3 \N | Plum tomatoes -- peeled & |
\N \N | Seeded |
2 tablespoons | Olive oil |
1 tablespoon | Ginger root -- peeled & |
\N \N | Shredded |
⅛ teaspoon | Red pepper powder |
\N \N | Salt and pepper |
Separate the broccoli into small florets. Peel and slice the stems.
Blanch the florets and stems in boiling salted water for 3 to 4 minutes or until crisp tender. Drain. Refresh in cold water. Drain and set aside. Cut the tomatoes lengthwise into eigths. Set aside.
Heat the oil in a non-stick skillet. Add the ginger and stir -fry for a few seconds. Add the broccoli, tomatoes and red pepper powder.
Stir fry for 2 to 3 minutes or until the vegetables are heated through. Add 1 to 2 tbsp of water and continue to stir-fry for about 30 seconds. Serve hot, at room temperature or chilled. 83 calories and 4 grams fat.
Recipe By : Indian Cooking Light From: Meg Antczak Date: 07-30-95 (23:12) (159) Fido: Cooking