Fennel Stir-Fry
This dish features thinly sliced fennel bulbs sautéed until tender and slightly caramelized, highlighting their licorice-like flavor. The cooking process involves stir-frying with aromatics and seasoning to produce a crunchy yet soft texture with a fragrant aroma. The final presentation showcases bright, translucent fennel slices with golden edges, ready to serve as a flavorful side or main component.
Equipment
- Chef’s knife
- Cutting board
- Large skillet or wok
- Wooden spoon or spatula
- Measuring spoons
- Grater or mandoline slicer
Ingredients
- 2 bulbs fennel bulbs preferably fresh and firm
- 2 tablespoons olive oil for stir-frying
- 3 cloves garlic minced
- 1 teaspoon salt to taste
- 1/2 teaspoon black pepper freshly ground
- 1 tablespoon lemon juice optional, for brightness
Instructions
- Use a sharp chef's knife to cut off the fennel stalks and fronds, then slice the fennel bulbs thinly using a mandoline slicer or sharp knife, aiming for uniform slices that are translucent.
- Heat a large skillet or wok over medium-high heat. Add 2 tablespoons of olive oil and swirl to coat the pan evenly.
- Add the minced garlic to the hot skillet and sauté for about 30 seconds, until fragrant and slightly golden, smelling aromatic.
- Increase heat to high, then add the sliced fennel in an even layer. Stir-fry for 5-7 minutes, stirring occasionally, until the fennel slices become translucent and start to turn golden at the edges.
- Season the mixture with salt and black pepper. Continue stir-frying for another 2-3 minutes until the fennel is tender but still has some crunch. Optionally, drizzle with lemon juice and toss to combine.
- Remove from heat and serve immediately, garnished with fennel fronds if available, for a fresh visual touch.
