Recipe for Spring Stir-Fry

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Yield:

1 servings

Ingredients:

Amount	Ingredient
12 x	Baby red or golden beets, trimmed
4 tbl	Unsalted butter, (1/2 stick)
1 cup	Packed sliced shallots
6 oz	Oyster mushrooms, stems trimmed
1/2 lb	Sugar snap peas, stringed
1/2 tsp	Mustard seeds
1/2 tsp	Dried thyme
3/4 tsp	Sugar
1/2 cup	Thinly sliced fennel
1/2 cup	Fresh shelled peas or 1/2 cup frozen
4 x	Green onions, sliced on diagonal into 1/2-inch-thick pieces
1/2 cup	Fresh Italian parsley leaves

Instructions:

Instructions: 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; saute 3 minutes. Add sugar snap peas; saute 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.

Serves 6.

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