Spring Stir-Fry Recipe

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Spring Stir-Fry
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  1. Cook beets in medium pot of boiling salted water until tender, about 15 minutes. Drain; cool. Peel beets and cut in half.
  2. Melt 2 tablespoons butter in heavy large nonstick skillet over high heat. Add shallots and mushrooms; sauté 3 minutes. Add sugar snap peas; sauté 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.
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Nutrition Facts

Per ServingPer 100 g
Amount Per 1 Serving
Calories 669.77 Kcal (2804 kJ)
Calories from fat 552.49 Kcal
% Daily Value*
Total Fat 61.39g 94%
Cholesterol 161.97mg 54%
Sodium 172.74mg 7%
Potassium 924.47mg 20%
Total Carbs 27.83g 9%
Sugars 16.16g 65%
Dietary Fiber 8.13g 33%
Protein 7.06g 14%
Vitamin C 31.6mg 53%
Vitamin A 1.1mg 38%
Iron 38.5mg 214%
Calcium 90.9mg 9%
Amount Per 100 g
Calories 177.92 Kcal (745 kJ)
Calories from fat 146.76 Kcal
% Daily Value*
Total Fat 16.31g 94%
Cholesterol 43.02mg 54%
Sodium 45.89mg 7%
Potassium 245.57mg 20%
Total Carbs 7.39g 9%
Sugars 4.29g 65%
Dietary Fiber 2.16g 33%
Protein 1.87g 14%
Vitamin C 8.4mg 53%
Vitamin A 0.3mg 38%
Iron 10.2mg 214%
Calcium 24.2mg 9%

* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.


  • salty
  • savory
  • bitter
  • sweet
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Recipe Tags

Weightwatchers Points

  • 17.7
  • 19

Good Points

  • saturated fat free,
  • low sodium

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