Free Recipe Autumn Stir-Fry of Vegetables
Recipe Type: Misc Recipes
Recipe Preparation: boil
Cooking Temperature:
Recipe Serves: 8
Ingredients for Autumn Stir-Fry of Vegetables Recipe
1-1/2 lb Brussel sprouts; trimmed &
-halved
4 Carrots; sliced on diagonal
3 tb Olive oil
2 Red bell pepper; cut in 1/4
-strips
3 Bulbs fennel; * see note
6 Cloves garlic; minced
Grated zest of 1 lemon
2 tb Fresh lemon juice
Salt and pepper
Autumn Stir-Fry of Vegetables Preparation
* 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 <liveoak@polaris.net> on Oct 21, 1997
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