Basil-scented sautéed vegetables

[vegelady]

     Ingredients:


     18 ounce broccoli
     1 tbsp extra virgin olive oil
     3–4 large garlic cloves, thinly sliced (optional)
     1 large or 2 small red capsicums, deseeded and cut into pieces
     pinch of sugar
     pinch of salt
     100 ml water
     8 sprigs of fresh basil, stalks discarded, finely shredded


   

     Directions:


     1. Cut the broccoli into small florets; trim and thinly slice the stalks. Heat the olive oil in a large non-stick
        frying pan or wok. Add the garlic (if using), capsicum, turnip and slices of broccoli stalk.
        Sprinkle in the sugar and salt to taste. Cook for 2–3 minutes, turning frequently.

     2. Add the broccoli florets and stir. Pour in the water to provide a thin covering on the bottom of the pan.
        Cover and cook over a medium–high heat for 3–4 minutes. The broccoli should be just tender and bright
        green.

     3. Stir in the basil, replace the lid and leave on the heat for a few more seconds. Serve immediately.