Carrot, Mushroom, Fennel Stir Fry

I made this yesterday 05/06/10. I did not have a clue what to make for dinner and then I thought I have not done a stir-fry in a while. I had some vegetables in the refrigerator that I needed to use up soon because I have been so busy with school and the vegetables were looking pretty sad. I am very picky with Teriyaki sauces and will only use one kind. Veri Veri Teriyaki is a unique sauce that has so many flavors and often compliments the stir fry dishes. Check out their website when you have some time.

Carrot, Mushroom Fennel Stir-Fry
created 05/06/10


3 handfuls of baby carrots as much as your hand allows
4 green onions
1 package (10 oz) fresh button mushrooms
2 fresh corn on the cob
1 medium onion
3 tablespoons of olive oil
1 fennel bulb
4 garlic cloves, peeled and minced
2 to 3 tablespoons of Veri Veri Teriyaki sauce

Slice the baby carrots with the knife slanted – try to keep the slices as even as possible for a balanced cook time. Clean and slice the mushrooms. Slice the corn off the cobs. Cut the onion and fennel bulb in half and then in half moon shapes. Cut up the green onions and mince the garlic.

In a large stir fry pan in order heat up the olive oil on high heat, add the chopped onions, fennel and carrots. Cook continuously stirring vegetables for about 3 to 4 minutes. Add the mushrooms and continue to cook for another 3 to 4 minutes. Add the corn, green onion, garlic and cook for about 2 more minutes. Add the teriyaki sauce, stir the vegetables a couple more times and remove from the heat and serve immediately with brown rice or eat the stir fry vegetables by themselves. It is wonderful either way. Enjoy!

CLICK HERE TO PRINT THE RECIPE

%d bloggers like this: