Tomato and Broccoli Stir-Fry
A quick and vibrant side dish where tender broccoli florets meet juicy, sweet tomatoes. The brief blanching gives the broccoli a satisfying crunch and bright green color, while the tomatoes break down into a light, flavorful sauce that coats every bite.
Story
This classic Chinese home-cooking dish comes together in under 20 minutes. The secret is blanching the broccoli first—it keeps the florets crisp-tender and brings out that gorgeous green color. Use ripe, red tomatoes for the best flavor and a beautiful presentation.
Ingredients
broccoli
1 medium head, cut into florets
ripe tomatoes
2 medium, peeled and chopped into wedges
garlic
3 cloves, thinly sliced
vegetable oil
2 tablespoons
salt
to taste
sugar
a pinch
Instructions
1
Blanch the broccoli
Bring a pot of salted water to a boil. Add the broccoli florets and cook for exactly 1 minute—you want them just tender but still crisp. Drain immediately and plunge into ice water to stop the cooking. This preserves the bright green color and gives the broccoli a pleasant crunch.
2
Prepare the tomatoes
While the water is boiling, score a small X on the bottom of each tomato. Blanch in hot water for 30 seconds, then transfer to cold water. The skin will slip off easily. Cut into wedges and set aside.
3
Stir-fry aromatics
Heat oil in a wok or large skillet over medium-high heat. Add the sliced garlic and stir for about 30 seconds until fragrant and just starting to turn golden. Don't let it burn.
4
Combine and finish
Add the tomatoes to the wok and cook for 2-3 minutes until they start to soften and release their juices. Add the drained broccoli, a pinch of sugar, and salt to taste. Toss everything together and cook for another minute or two. The broccoli should be heated through and coated in that tasty tomato sauce. Serve immediately.
