A bright and juicy vegetable dish – broccoli, fried with bell peppers and tomatoes. The vegetables in this recipe are perfectly matched to pair well with boiled rice soaked in a delicious soy sauce dressing.
Rinse the broccoli, let the water drain. Disassemble the broccoli into large flowers. In a saucepan or saucepan, pour boiling water over the broccoli florets. After boiling, cook the broccoli over high heat for 3-4 minutes. The broccoli should be soft, but not soft.
Remove the cooked cabbage from the boiling water and pour it over with ice water to keep the green color.
Peel the carrots and cut them into thin strips. Peel the onion and cut it into feathers. Peel the bell pepper and cut into strips. Peel and chop the garlic. Rinse the tomatoes, cut them into slices, removing the bases of the stalks.
Heat 2 tablespoon in a skillet. tablespoons of vegetable oil put onions and garlic. Cook for 2 minutes, stirring occasionally. Add boiled broccoli. I divided the cabbage into even smaller inflorescences. Saute the broccoli with onions and garlic for another 3 minutes.
Place bell peppers and carrots in a skillet. Send the tomatoes there.
Add 0.25 teaspoons of salt, black pepper and bay leave. Fry, stirring occasionally until the tomatoes are soft.
Rinse the rice, pour 300 ml of hot water. I have round grain rice. Long grain rice will require a little more water. it is drier. Add 0.25 teaspoons of salt. After boiling, cook the rice over low heat for 20 minutes.
Combine vegetable oil, soy sauce, and lemon juice to season the rice. Stir. Pour the dressing into the rice, stir with a fork.
Place the rice in the center of the plate to serve. Spread broccoli with bell peppers and tomatoes around the rice. Garnish with fresh herbs to your taste and serve.
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