Beet And Fennel Stir Fry Recipe

• 2 x baby red or possibly golden brown beets trimmed
• 2 Tbsp. peanut oil
• 1 c. sliced shallots - (packed)
• 6 ounce cremini mushrooms stemmed
• 1/2 lb sugar snap peas stringed
• 2 1/2 tsp mustard seeds
• 1 1/2 tsp dry thyme
• 3/4 tsp sugar
• 1 1/2 c. thinly-sliced fennel
• 1/2 c. fresh shelled peas (or possibly 1/2 c. frzn peas)
• 4 x scallions, white and light green parts sliced on diagonal into 1/2" pcs
• 1/2 c. fresh flat-leaf parsley
• 2 Tbsp. balsamic vinegar

1. Bring medium pot of salted water to a boil.
2. Add in beets and cook, till tender, about 15 min; drain.
3. When cold sufficient to handle, peel beets and cut each in half.
4. In large wok or possibly large nonstick skillet, heat oil over high heat.
5. Add in shallots and mushrooms and stir-fry 3 min.
6. Add in sugar snap peas and stir-fry 2 min.
7. Fold in mustard seeds, thyme and sugar.
8. Add in, fennel and peas and stir-fry 4 min.
9. Add in scallions, parsley, vinegar and beets; toss to blend.
10. Season to taste with salt and pepper and serve warm.
11. This recipe yields 4 servings.
12. Description: "Beets give this stir-fry a wonderful color and flavor."

baby red, peanut oil, shallots, mushrooms, sugar snap peas stringed, seeds, thyme, sugar, fennel, peas, scallions, parsley, balsamic vinegar

Taken from cookeatshare.com/recipes/beet-and-fennel-stir-fry-83058 (may not work)