|3||Plum tomatoes -- peeled &|
|2 tablespoons||Olive oil|
|1 tablespoon||Ginger root -- peeled &|
|⅛ teaspoon||Red pepper powder|
|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
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