Spring Stir-Fry

Prep Time: 0 Minutes

Cook Time: 0 Minutes

Ready In: 0 Minutes

Servings: 6

Ingredients:

12 baby red or golden beets, trimmed

4 tablespoons (1/2 stick) unsalted butter

1 cup packed sliced shallots

6 ounces oyster mushrooms, stems trimmed

1/2 pound sugar snap peas, stringed

2 1/2 teaspoons mustard seeds

1 1/2 teaspoons dried thyme

3/4 teaspoons sugar

1 1/2 cups thinly sliced fennel

1/2 cup fresh shelled peas or 1/2 cup frozen

4 green onions, sliced on diagonal into 1/2-inch-thick pieces

1/2 cup fresh italian parsley leaves

2 tablespoons balsamic vinegar

Directions:

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.

By RecipeOfHealth.com