Preparation:

Broccoli is a standby for me. It's available year-round, so it comes to the table in many guises. My favorite way to prepare it is to stir-fry it with garlic. Once, when the late Bernice Slaughter, an island friend, was ailing, I took her a meal that included broccoli. I wanted to doll it up a bit for the woman whom I called the Empress of Oak Bluffs, so I added snippets of sun-dried tomato for color. I liked them so well that now I always add them.

Break or cut off the florets from the broccoli head. Peel the stalks and cut them into 1/2-inch pieces. Bring a 3-quart saucepan filled with water to a rolling boil. Drop in the broccoli and parboil for 3 minutes. Drain the broccoli, then immediately shock" it by dropping it into a bowl of ice water to stop the cooking. Drain again and pat dry.

Heat the olive oil in a wok or heavy skillet over medium heat. Add the garlic slivers and cook them rapidly, stirring constantly, for 1 minute. Add the sun-dried tomato and broccoli and continue to cook, stirring, for an additional 2 to 3 minutes, or until the broccoli is fork-tender but still crunchy. Season with salt and pepper and serve immediately.

Servings:
Source: The Martha's Vineyard Table by Jessica B. Harris from Chronicle Books
Submitted by: Recipe Group Member
Date:

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