Autumn stir-fry of vegetables
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Autumn stir-fry of vegetables
  Stir Fry    Vegetables  
Last updated 6/12/2012 1:05:31 AM. Recipe ID 30529. Report a problem with this recipe.
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      Title: Autumn stir-fry of vegetables
 Categories: Brussels sp, Favorite
      Yield: 8 Servings
  1 1/2 lb Brussel sprouts; trimmed &
      4    Carrots; sliced on diagonal
      3 tb Olive oil
      2    Red bell pepper; cut in 1/4"
      3    Bulbs fennel; * see note
      6    Cloves garlic; minced
           Grated zest of 1 lemon
      2 tb Fresh lemon juice
           Salt and pepper
  * 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 

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Recipe ID 30529 (Apr 03, 2005)

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