Community Supported Recipe Box

Spring Stir Fry

ingredients

• 1 bunch 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

procedure

Cook beets in medium pot of boiling salted water until tender, about 15 minutes. Drain; cool. Peel beets and cut in half.

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.

Adapted from Bon Appétit, April 1995