Spring stir-fry
1 servings
Ingredients
| Quantity | 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 |
Directions
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.