Spiced Broccoli and Tomatoes

• 1 lb fresh broccoli
• 1 (14 ounce) can tomatoes, diced
• 1 tablespoon gingerroot, peeled and shredded
• 18 teaspoon red pepper
• salt and pepper

1. Separate the broccoli heads into small florets.
2. Peel and slice the stems.
3. Blanch the florets and stems in boiling salted water 3-4 minutes until crisp-tender.
4. Drain thoroughly and set aside.
5. (Note: I often use frozen broccoli.
6. When I do, I skip the above steps and put it directly in the skillet.
7. ).
8. Cut tomatoes lengthwise into eighths; set aside.
9. Stir-fry ginger for a few seconds.
10. Add broccoli, tomatoes, and red pepper.
11. Stir fry 2-3 minutes or till vegetables are heated through.
12. Add 1-2 Tbsp water (I add tomato juice) and continue to stir fry for about 30 seconds.
13. Serve hot, room temperature, or chilled.

fresh broccoli, tomatoes, gingerroot, red pepper, salt

Taken from www.food.com/recipe/spiced-broccoli-and-tomatoes-144034 (may not work)