Cooking Index - Cooking Recipes & IdeasBeet And Fennel Stir-Fry Recipe - Cooking Index

Beet And Fennel Stir-Fry

Courses: Vegetarian
Serves: 4 people

Recipe Ingredients

2   Baby red or golden beets - trimmed
2 tablespoons 30mlPeanut oil
1 cup 237mlSliced shallots - (packed)
6 oz 170gCremini mushrooms - stemmed
1/2 lb 227g / 8ozSugar snap peas - stringed
2 1/2 teaspoons 12mlMustard seeds
1 1/2 teaspoons 7.5mlDried thyme
3/4 teaspoon 3.8mlSugar
1 1/2 cups 355mlThinly-sliced fennel
1/2 cup 118mlFresh shelled peas
  = (or 1/2 cup frozen peas)
4   Scallions, white and light green parts - sliced on diagonal
  Into 1/2" pieces
1/2 cup 20g / 0.7ozFresh flat-leaf parsley
2 tablespoons 30mlBalsamic vinegar

Recipe Instructions

Bring medium pot of salted water to a boil. Add beets and cook, until tender, about 15 minutes; drain. When cool enough to handle, peel beets and cut each in half.

In large wok or large nonstick skillet, heat oil over high heat. Add shallots and mushrooms and stir-fry 3 minutes. Add sugar snap peas and stir-fry 2 minutes. Mix in mustard seeds, thyme and sugar. Add, fennel and peas and stir-fry 4 minutes. Add scallions, parsley, vinegar and beets; toss to blend. Season to taste with salt and pepper and serve hot.

This recipe yields 4 servings.

Per Serving: 225 Cal; 7g Prot; 7g Total Fat (2 Sat. Fat); 27g Carb.; 0mg Chol; 131mg Sod.; 6g Fiber.


"Beets give this stir-fry a wonderful color and flavor."

Vegetarian Times, April 2002


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