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spring-stir-fry-440.json
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spring-stir-fry-440.json
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{
"directions": [
"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; saut\u00e9 3 minutes. Add sugar snap peas; saut\u00e9 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."
],
"ingredients": [
"12 baby red or golden beets, trimmed",
"4 tablespoons (1/2 stick) unsalted butter",
"1 cup packed sliced shallots",
"6 ounces oyster mushrooms, stems trimmed",
"1/2 pound sugar snap peas, stringed",
"2 1/2 teaspoons mustard seeds",
"1 1/2 teaspoons dried thyme",
"3/4 teaspoons sugar",
"1 1/2 cups thinly sliced fennel",
"1/2 cup fresh shelled peas or 1/2 cup frozen",
"4 green onions, sliced on diagonal into 1/2-inch-thick pieces",
"1/2 cup fresh Italian parsley leaves",
"2 tablespoons balsamic vinegar"
],
"language": "en-US",
"source": "www.epicurious.com",
"tags": [
"Mushroom",
"Vegetable",
"Stir-Fry",
"Vegetarian",
"Quick & Easy",
"Low Cal",
"Fennel",
"Pea",
"Beet",
"Spring",
"Summer",
"Healthy"
],
"title": "Spring Stir-Fry",
"url": "http://www.epicurious.com/recipes/food/views/spring-stir-fry-440"
}