Recipe - Autumn Stir-Fry Of Vegetables

1 One half pound Brussel sprouts; trimmed &
halved
4 Carrots; cut or sliced up on diagonal
3 tablespoon Olive oil
2 Red bell pepper; cut in 1/4"
strips
3 Bulbs fennel; * see note
6 Cloves garlic; minced
Grated zest of 1 lemon
2 tablespoon Fresh lemon juice
Salt and pepper

* trim fennel, cut in half, core and cut into 1/2" thick strips.

Cook the brussel sprouts and carrots in a large pot of boiling water until
nearly tender, about 7 minutes. Rinse and quickly cool under cold running
water. Drain well and pat dry.

Heat oil in a large skillet or wok over mediumhigh heat. Add bell pepper,
fennel, and garlic and stir fry until crsiptender, 35 minutes. Add
brussel sprouts, carrots, lemon zest and lemon juice; stir fry 5 minutes
longer. Season with salt and pepper.

Per serving: 108 Calories; 5g Fat (41% calories from fat); 4g Protein; 14g
Carbohydrate; 0mg Cholesterol; 43mg Sodium

NOTES : Very colorful and visually appealing; a nice, light side dish with
heavier meals, such as Thanksgiving dinner. Substitute cut or sliced up yellow summer
squash if fennel isn't used.
Recipe by: Good Food, Nov 1987

Posted to MCRecipe Digest V1 #856 by shade liveoak@polaris.net on Oct
21, 1997