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Recipe Name: Autumn Stir-fry Of Vegetables Submitted by: Administrator
Source: Source Description:
Ethnicity: Last Modified: 2/22/2014
Base: Comments:
Preparation Time:
Number of Servings: 8

1 1/2 Pound(s) Brussel sprouts, trimmed &
4 Carrots, sliced on diagonal
3 Tablespoon(s) Olive oil
2 Red bell pepper, cut in 1/4"
3 Bulbs fennel, * see note
6 Cloves garlic, minced
Grated zest of 1 lemon
2 Tablespoon(s) 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 medium-high heat. Add bell pepper, fennel, and garlic and
stir fry until crsip-tender, 3-5 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 sliced
yellow summer squash if fennel isn't used. Recipe by: Good Food, Nov
1987 Posted to MC-Recipe Digest V1 #856 by shade <>
on Oct 21, 1997

Nutrition (calculated from recipe ingredients)
Calories: 96
Calories From Fat: 49
Total Fat: 5.6g
Cholesterol: 0mg
Sodium: 247mg
Potassium: 413.2mg
Carbohydrates: 11g
Fiber: 3.5g
Sugar: 3.5g
Protein: 2.7g

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