Stir-fried Broccoli with Tomatoes
Cauliflower has a delicate texture and a sweet flavor, making it very easy to digest. Its tender stems become soft and delicious when stir-fried, making it suitable for the elderly, children, and those with weak digestion. High-quality cauliflower is clean, firm, and compact, with fresh green leaves tightly wrapped around the curds. Inferior cauliflower has loose curds, a sign of over-maturity.
Story
Cauliflower is a wonderfully delicate and sweet vegetable that is incredibly gentle on the digestive system. When stir-fried, its tender stems soften beautifully, creating a comforting and nutritious dish perfect for all ages. Choosing the freshest produce is essential for this recipe; look for dense, tightly packed heads with vibrant green leaves, avoiding any with loose, overripe florets to ensure the best texture and flavor.
Ingredients
tomato
1 piece
broccoli
1 head
garlic
oil
salt
broccoli
tomato
Instructions
1
Step 1
Bring a pot of water to a boil, add the washed broccoli and blanch for one minute, then remove and cool in cold water; this keeps the broccoli crisp and tender with a bright green color.
2
Step 2
Wash the tomatoes, peel off the outer skin, and cut into chunks. Slice the garlic into thin slices.
3
Step 3
Once the wok is hot, pour in the oil and add the tomatoes.
4
Step 4
Stir-fry, then add the broccoli and continue to stir-fry until cooked through. Add the sliced garlic and salt, and it is ready to be served. The cooking time should not be long; tomatoes and the already blanched broccoli do not require prolonged cooking, so stir-frying in the wok for 1 to 2 minutes is enough to cook through and dish out.
