Ingredients
- 2 teaspoons olive or canola oil
- 1 teaspoon minced ginger
- 1 teaspoon minced garlic
- 1 cup sliced bell peppers
- 1 cup broccoli florets
- 1 cup cranberries water
Method
Heat the oil in a large sauté or Dutch oven pan. Add the ginger and garlic and cook quickly, about 1 minute. Add the peppers, broccoli and cranberries and sauté briefly. Add the water and cover for 2 minutes to steam the veggies. They are done when crisp-tender - no more than 3 minutes. Serve the veggies hot on a serving platter or individual plates. You can serve a wedge of orange to the side for more flavor. The ginger is a wonderful addition and if you don't have fresh ginger on hand you can use a tiny dash of ground ginger while the veggies are cooking.
