Description Edit


Ingredients Edit

Directions Edit

1. Bring medium pot of salted water to a boil. Add beets and cook, until tender, about 15 minutes; drain. When cool enough to handle, peel beets and cut each in half.

2. In large wok or large nonstick skillet, heat oil over high heat. Add Shallots and Mushrooms and stir-fry 3 minutes. Add sugar snap peas and stir-fry 2 minutes. Mix in mustard seeds, thyme and Sugar. Add, fennel and Peas and stir-fry 4 minutes. Add scallions, parsley, vinegar and beets; toss to blend. Season to taste with salt and pepper and serve hot.

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