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I usually like broccoli just fine plain, but this is a nice change of pace.
Make and share this Spiced Broccoli and Tomatoes recipe from Food.com.
- 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.