Ingredients Jump to Instructions ↓

  1. 2 Baby red or golden beets - trimmed

  2. 2 tablespoons 30ml Peanut oil

  3. 1 cup 237ml Sliced shallots - (packed)

  4. 6 oz 170g Cremini mushrooms - stemmed

  5. 1/2 lb 227g / 8oz Sugar snap peas - stringed

  6. 2 1/2 teaspoons 12ml Mustard seeds

  7. 1 1/2 teaspoons 7 1/2ml Dried thyme

  8. 3/4 teaspoon 3.8ml Sugar

  9. 1 1/2 cups 355ml Thinly-sliced fennel

  10. 1/2 cup 118ml Fresh shelled peas

  11. 1/2 cup frozen peas

  12. 4 Scallions, white and light green parts - sliced on diagonal Into 1/2" pieces

  13. 1/2 cup 20g / 0.7oz Fresh flat-leaf parsley

  14. 2 tablespoons 30ml Balsamic vinegar

Instructions Jump to Ingredients ↑

  1. Recipe Instructions Bring medium pot of salted water to a boil. Add beets and cook, until tender, about 15 minutes; drain. When cool enough to handle, peel beets and cut each in half. In large wok or large nonstick skillet, heat oil over high heat. Add shallots and mushrooms and stir-fry 3 minutes. Add sugar snap peas and stir-fry 2 minutes. Mix in mustard seeds, thyme and sugar. Add, fennel and peas and stir-fry 4 minutes. Add scallions, parsley, vinegar and beets; toss to blend. Season to taste with salt and pepper and serve hot. This recipe yields 4 servings. Per Serving: 225 Cal; 7g Prot; 7g Total Fat (2 Sat. Fat); 27g Carb.; 0mg Chol; 131mg Sod.; 6g Fiber. Description: "Beets give this stir-fry a wonderful color and flavor."


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