Stir-Fried Broccoli with Pickled Red Onions

1. 1

   In a small saucepan, bring onions, vinegar, and salt to a boil, covered, and remove pan from heat.

2. 2

   Cool onion mixture, uncovered, and drain.

3. 3

   Bring a kettle of salted water to a boil for broccoli.

4. 4

   Cut broccoli into 2 1/2-inch flowerets and cut remaining stems into 1/4-inch-thick slices.

5. 5

   Blanch flowerets 3 minutes and drain well in a colander.

6. 6

   In a large skillet heat 2 tablespoons oil over moderately high heat until hot but not smoking and saute half of flowerets and stems with salt to taste, stirring occasionally, until crisp-tender, 3 to 5 minutes, transferring to a bowl.

7. 7

   Saute remaining flowerets and stems in remaining 2 tablespoons oil in same manner.

8. 8

   Sprinkle broccoli with pickled red onions.

* Per serving · 4 servings · Values may vary.

No additional tips available.