Beet And Fennel Stir-Fry

Recipe Ingredients

2		Baby red or golden beets - trimmed
2 tablespoons	30ml	Peanut oil
1 cup	237ml	Sliced shallots - (packed)
6 oz	170g	Cremini mushrooms - stemmed
1/2 lb	227g / 8oz	Sugar snap peas - stringed
2 1/2 teaspoons	12ml	Mustard seeds
1 1/2 teaspoons	7.5ml	Dried thyme
3/4 teaspoon	3.8ml	Sugar
1 1/2 cups	355ml	Thinly-sliced fennel
1/2 cup	118ml	Fresh 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 / 0.7oz	Fresh flat-leaf parsley
2 tablespoons	30ml	Balsamic 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.

Description:

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

Source:
Vegetarian Times, April 2002

Rating

Average rating:

Unrated, please add a rating

Submit your rating:

• 1
• 2
• 3
• 4
• 5
• 6
• 7
• 8
• 9
• 10

Click a star to rate this recipe.