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Autumn Stir-Fry of Vegetables

A home-style Autumn Stir-Fry of Vegetables made with Brussel Sprouts Trimmed Amp Halved, Carrots Sliced On Diagonal, Olive Oil, Red Bell Pepper Cut In Strips, and Bulbs Fennel. Keep it handy for the next time you cook it.

Ingredients

• 1 1/2 lb
• 4
• 3 tbsp
• 2
• 3
• 6
• Zest Of Lemon
• 2 tbsp
• Salt And Pepper

Method (preview)

1. 1

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

2. 2

   Cook the brussel sprouts and carrots in a large pot of boiling water until nearly tender, about 7 minutes.

3. 3

   Rinse and quickly cool under cold running water.

4. 4

   Drain well and pat dry.

5. 5

   Heat oil in a large skillet or wok over medium-high heat.

6. 6

   Add bell pepper, fennel, and garlic and stir fry until crsip-tender, 3-5 minutes.

7. 7

   Add brussel sprouts, carrots, lemon zest and lemon juice; stir fry 5 minutes longer.

8. 8

   Season with salt and pepper.

9. 9

   Carbohydrate; 0mg Cholesterol; 43mg Sodium

10. 10

    Recipe by: Good Food, Nov 1987 21, 1997