Fennel Mushroom Stir Fry Food

PAN-FRIED FENNEL

Steps:

• Chop fennel greens and set aside.
• Heat 1 tablespoon oil in a nonstick pan over medium heat. Lay some fennel slices in a single layer in the pan; cook until nicely browned on both sides, about 5 minutes. Season with salt and lemon pepper. Remove from pan. Add another tablespoon oil and layer in the next batch of fennel slices and cook the same way. Repeat with remaining oil and fennel. Serve sprinkled with fennel greens.

FENNEL MUSHROOM STIR FRY

Steps:

• Cut the fennel bulb in half and coarsely chop the stalks, trim away the hard bottom core Heat the oil over high heat for 30 secs.
• Add onions salt& pepper stir fry 1 minute.
• Add peppers& fennel stir fry for 3 minutes or until the veggies are just slightly charred around the edges (not burned) Add mushrooms& stir fry until the mushrooms are soft& slightly brown.
• Sprinkle with lemon juice& serve.

GINGER FENNEL PORK STIR-FRY

Steps:

• slice onion, garlic, ginger.
• slice fennel thinly.
• slice pork into thin strip.
• heat oil in a wok/pan.when hot add onion, garlic, and ginger. stir fry until fragrant and soften.
• add pork and stir fry until cooked through (about 5 minutes).add fennel,oyster and soya sauces.keep stirring to coat everything in the sauces.add a table spoon of water or more if the sauce is too thick.
• serve immediately with rice.

FENNEL MUSHROOM SKILLET

Steps:

• Wash and trim fennel bulb. Slice into thin wedges. If desired, save some feathery tops for garnish.
• In a large skillet over med-high heat, melt butter. Add fennel, onions, white wine and soy sauce. Saute on med-high heat for about 2 minutes.
• Add mushrooms, garlic, salt and pepper. Continue to cook, stirring often, for an additional 7-9 minutes or until veggies are crisp-tender, or tenderness of your liking.

QUINOA MUSHROOM STIR-FRY

Steps:

• For the quinoa: rinse well, boil stock, add quinoa and let it simmer, covered, until water is absorbed. Remove from heat and add raisins.
• Sauté oil, onion, hot peppers and garlic on medium for 4 minutes.
• Add mushrooms, spices, tofu or chickpeas and sauté for 5 minutes more with some salt.
• Add soymilk and lemon juice.
• Dissolve peanut butter and miso in hot water. Add to stir fry.
• When almost ready, add spinach on top to steam.
• Serve with lime slices.