Lovely aniseed-y fennel is in season at the moment and turning up in our box delivery.  And this makes me happy as there are so many things you can do with fennel to liven up a simple evening meal.  This stir fry is one example which makes a colourful, quick and easy supper.  Please excuse the lack of exact weights and measures, but such is the joy of the stiry fry!

Fennel Stir Fry

1 fennel, sliced into thinnish chunks
1 carrot, cut into chunks
1 red onion, sliced
1 small courgette, chopped
1/2 cupful of frozen sweetcorn
1 clove garlic, chopped
1 small red chilli, finely chopped
small piece of ginger, grated
handful of pine nuts
1 heaped tsp nori seaweed sprinkles (if  you have them!)
2 tblsp pineapple juice (or use orange or apple)
1/2 tblsp lime juice
1 tblsp tamari soy sauce
small amount of water
1 tblsp olive oil
Salt and black pepper to taste

Heat the oil and gently cook the onion, garlic, ginger and chilli.  After 4-5 minutes, add the rest of the vegetables and the pine nuts.  Stir them on a slightly higher heat for about 5 minutes or just starting to brown.

Add the liquid ingredients and the nori sprinkles.  Cook over a medium heat until the vegetables are softening, keep stirring and add water if necessary to stop the vegetables from sticking and help them cook.  When soft to your taste add salt and pepper.

Serve with brown rice and extra soy sauce as required.

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