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Autumn Stir-Fry of Vegetables
Recipe By : Good Food, Nov 1987
Servings: 8
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.
1 1/2 pounds brussel sprouts -- trimmed & halved
4 carrots -- sliced on diagonal
3 tablespoons 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 tablespoons fresh lemon juice
salt and pepper
* trim fennel, cut in half, core and cut into 1/2-inch 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.
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