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Nutrition Facts
Serving Size 1 (211g) Recipe makes 4 servings
Calories 148
Calories from Fat 95		(64%)
Amount Per Serving		%DV
	Total Fat 10.6g	16%
	Saturated Fat 1.4g	7%
	Monounsaturated Fat 7.4g
	Polyunsaturated Fat 1.2g
	Trans Fat 0.0g
Cholesterol 0mg		0%
Sodium 62mg		2%
Potassium 676mg		19%
Total Carbohydrate 13.3g		4%
	Dietary Fiber 4.5g	18%
	Sugars 2.4g
Protein 3.1g		6%
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Fennel Mushroom Stir Fry

Recipe #34880 | 23 min | 15 min prep | add private note

⁽³⁾ RATE IT NOW Print Recipe

By: Bergy
Jul 24, 2002

If you are not familiar with fennel it has a refreshing licorice taste and this combined with onions & mushrooms is really tasty -Nice to have a some new options for veggies on your dinner menu especially one like this bold, colorful, crunchy dish

SERVES 4 (change servings and units)

Ingredients

1 (1 lb) fennel bulb, remove any branches shooting up from the bulb itself
3 tablespoons lite olive oil or vegetable oil
salt and pepper
1/2 cup red onion, coarsely chopped
1/2 red pepper, coarsely chopped
2 1/2 cups mushrooms, cleaned,cut in half or quartered
2 tablespoons lemon juice

Directions

1
Cut the fennel bulb in half and coarsely chop the stalks, trim away the hard bottom core Heat the oil over high heat for 30 secs.
2
Add onions salt& pepper stir fry 1 minute.
3
Add peppers& fennel stir fry for 3 minutes or until the veggies are just slightly charred around the edges (not burned) Add mushrooms& stir fry until the mushrooms are soft& slightly brown.
4
Sprinkle with lemon juice& serve.

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Featured Reviews for This Recipe

From: LaurietheLibrarian

On Nov 22, 2004

I made this into a meal by putting some chicken pieces in the wok first with olive oil and some garlic. I kept the chicken warm while I followed the directions above and then lightly tossed the veggies and chicken. The meal was balanced by serving it on brown rice. I enjoyed the flavor very much and the kids ate it too! I may have been a bit heavy handed on the lemon juice. My recomendation would be to season with lemon to taste.

1 person found this review helpful

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From: grunig

On Jan 28, 2009

This was really good and simple to do. Even my boys ate it. It did seem to me to be lacking just a bit in seasoning though so next time I may try to mix in some Thyme. Oh and I didn't have onions so I just doubled the pepper portion. This was my first time with fennel too so I am glad it turned out to be easy. And don't let the licorice flavor scare you away. It is quite mild.

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From: *Parsley*

On Feb 5, 2006

I really loved this veggie combination. Nice and colorful. I followed the recipe exactly as written, but I used white onion because I didn't have red. Also, I cut the oil back to 2 tbsp and it worked fine. Great side dish or meatless maindish. Thanx for a great stir-fry recipe. I'll make this again.

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