Title: Autumn Stir-Fry of Vegetables
Categories: Brussels sp, Favorite
Yield: 8 Servings
1 1/2 lb Brussel sprouts; trimmed &
4 Carrots; sliced on diagonal
3 tb Olive oil
2 Red bell pepper; cut in 1/4″
3 Bulbs fennel; * see note
6 Cloves garlic; minced
Grated zest of 1 lemon
2 tb Fresh lemon juice
Salt and pepper
* trim fennel, cut in half, core and cut into 1/2″ thick strips.
Cook the brussel sprouts and carrots in a large pot of boiling water until
nearly tender, about 7 minutes. Rinse and quickly cool under cold running
water. Drain well and pat dry.
Heat oil in a large skillet or wok over medium-high heat. Add bell pepper,
fennel, and garlic and stir fry until crsip-tender, 3-5 minutes. Add
brussel sprouts, carrots, lemon zest and lemon juice; stir fry 5 minutes
longer. Season with salt and pepper.
Per serving: 108 Calories; 5g Fat (41% calories from fat); 4g Protein; 14g
Carbohydrate; 0mg Cholesterol; 43mg Sodium
NOTES : Very colorful and visually appealing; a nice, light side dish with
heavier meals, such as Thanksgiving dinner. Substitute sliced yellow summer
squash if fennel isn’t used.
Recipe by: Good Food, Nov 1987
Posted to MC-Recipe Digest V1 #856 by shade on Oct