Spring stir-fry

Yield: 1 servings

Measure Ingredient
12 Baby red or golden beets; trimmed
4 tablespoons Unsalted butter; (1/2 stick)
1 cup Packed sliced shallots
6 ounces Oyster mushrooms; stems trimmed
½ pounds Sugar snap peas; stringed
2½ teaspoon Mustard seeds
1½ teaspoon Dried thyme
¾ teaspoon Sugar
1½ cup Thinly sliced fennel
½ cup Fresh shelled peas or 1/2 cup frozen
4 Green onions; sliced on diagonal
; into 1/2-inch-thick
; pieces
½ cup Fresh Italian parsley leaves
2 tablespoons Balsamic vinegar

Cook beets in medium pot of boiling salted water until tender, about 15 minutes. Drain; cool. Peel beets and cut in half.

Melt 2 tablespoons butter in heavy large nonstick skillet over high heat.

Add shallots and mushrooms; saute 3 minutes. Add sugar snap peas; saute 2 minutes. Mix in mustard seeds, thyme and sugar. Add 2 tablespoons butter, fennel and peas. Stir-fry 4 minutes. Add green onions, parsley, vinegar and beets; toss to blend. Season with salt and pepper.

Serves 6.

Bon Appetit April 1995

Converted by MC_Buster.

Per serving: 509 Calories (kcal); 47g Total Fat; (78% calories from fat); 9g Protein; 21g Carbohydrate; 124mg Cholesterol; 69mg Sodium Food Exchanges: 0 Grain(Starch); ½ Lean Meat; 3 Vegetable; 0 Fruit; 9 Fat; 0 Other Carbohydrates

Converted by MM_Buster v2.0n.

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