Beet and Fennel Stir-fry

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

  • 4Servings

Ingredients

  • 2 baby red or golden beets, trimmed
  • 2 Tbs. peanut oil
  • 1 cup packed sliced shallots
  • 6 oz. cremini mushrooms, stemmed
  • 1/2 lb. sugar snap peas, stringed
  • 2 1/2 tsp. mustard seeds
  • 1 1/2 tsp. dried thyme
  • 3/4 tsp. sugar
  • 1 1/2 cups thinly sliced fennel
  • 1/2 cup fresh shelled peas or 1/2 cup frozen
  • 4 scallions (white and light green parts), sliced on diagonal into 1/2-inch pieces
  • 1/2 cup fresh flat-leaf parsley
  • 2 Tbs. balsamic vinegar

Preparation

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.

Nutrition Information

  • Calories: 225
  • Carbohydrate Content: 27 g
  • Fat Content: 7 g
  • Fiber Content: 6 g
  • Protein Content: 7 g
  • Saturated Fat Content: 2 g
  • Sodium Content: 131 mg