Spring Stir-Fry

• 12 baby red or golden beets, trimmed
• 4 tablespoons (1/2 stick) unsalted butter
• 1 cup packed sliced shallots
• 6 ounces oyster mushrooms, stems trimmed
• 1/2 pound sugar snap peas, stringed
• 2 1/2 teaspoons mustard seeds
• 1 1/2 teaspoons dried thyme
• 3/4 teaspoons sugar
• 1 1/2 cups thinly sliced fennel
• 1/2 cup fresh shelled peas or 1/2 cup frozen
• 4 green onions, sliced on diagonal into 1/2-inch-thick pieces
• 1/2 cup fresh Italian parsley leaves
• 2 tablespoons balsamic vinegar

1. Cook beets in medium pot of boiling salted water until tender, about 15 minutes.
2. Drain; cool.
3. Peel beets and cut in half.
4. Melt 2 tablespoons butter in heavy large nonstick skillet over high heat.
5. Add shallots and mushrooms; saute 3 minutes.
6. Add sugar snap peas; saute 2 minutes.
7. Mix in mustard seeds, thyme and sugar.
8. Add 2 tablespoons butter, fennel and peas.
9. Stir-fry 4 minutes.
10. Add green onions, parsley, vinegar and beets; toss to blend.
11. Season with salt and pepper.

baby red, butter, shallots, oyster mushrooms, sugar, mustard seeds, thyme, sugar, fennel, peas, green onions, fresh italian parsley leaves, balsamic vinegar

Taken from www.epicurious.com/recipes/food/views/spring-stir-fry-440 (may not work)