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Ingredientes
- 2 x baby red or possibly golden brown beets trimmed
- 2 Tbsp. peanut oil
- 1 c. sliced shallots - (packed)
- 6 ounce cremini mushrooms stemmed
- 1/2 lb sugar snap peas stringed
- 2 1/2 tsp mustard seeds
- 1 1/2 tsp dry thyme
- 3/4 tsp sugar
- 1 1/2 c. thinly-sliced fennel
- 1/2 c. fresh shelled peas (or possibly 1/2 c. frzn peas)
- 4 x scallions, white and light green parts sliced on diagonal into 1/2" pcs
- 1/2 c. fresh flat-leaf parsley
- 2 Tbsp. balsamic vinegar
Direcciones
- Bring medium pot of salted water to a boil. Add in beets and cook, till tender, about 15 min; drain. When cold sufficient to handle, peel beets and cut each in half.
- In large wok or possibly large nonstick skillet, heat oil over high heat. Add in shallots and mushrooms and stir-fry 3 min. Add in sugar snap peas and stir-fry 2 min. Fold in mustard seeds, thyme and sugar. Add in, fennel and peas and stir-fry 4 min. Add in scallions, parsley, vinegar and beets; toss to blend. Season to taste with salt and pepper and serve warm.
- This recipe yields 4 servings.
- Description: "Beets give this stir-fry a wonderful color and flavor."
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 122g | |
| Recipe makes 4 servings | |
| Calories 130 | |
| Calories from Fat 66 | 51% |
| Total Fat 7.56g | 9% |
| Saturated Fat 1.21g | 5% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 15mg | 1% |
| Potassium 424mg | 12% |
| Total Carbs 13.23g | 4% |
| Dietary Fiber 1.7g | 6% |
| Sugars 3.63g | 2% |
| Protein 3.35g | 5% |
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