Stir Fried Fennel
This colorful dish is perfect with lamb and pork. My favorite is to
serve it with thick lamb chops that have been cooked until pink inside,
crusty on the outside.
Makes 6 servings
2 tablespoons olive oil
2 medium size fennel bulbs, trimmed, halved vertically and thinly
sliced across the cut
1 small onion, sliced vertically
1 red or green bell pepper, seeded and cut into thin strips
1 clove garlic, minced
2 tablespoons dry white wine, or dry sherry
1 tablespoon chicken stock
1 teaspoon soy sauce
¼ teaspoons ground ginger
Hot pepper sauce to taste (optional)
Heat the oil to smoking in a wok over
high heat. Add the fennel, onion and bell pepper. Cook, stirring for 4
to 5 minutes. Stir in the garlic and cook, stirring, 1 minute longer.
In a small bowl, mix together the wine, stock, soy sauce and ginger.
Pour this mixture into the wok. Reduce the heat to medium.
Cover and cook until the vegetables are
crisply tender and are coated with the sauce, about 3 minutes. Add hot
pepper sauce if using. Serve this simple vegetable cooking recipes very
hot.
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