Italian Fennel Stir-Fry
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Ingredients
- 1 tablespoon of extra-virgin olive oil
- 3/4 ounce non-dairy butter
- 2 baby fennel bulbs, thinly sliced
- 3 cloves of garlic, thinly sliced
- 1 tablespoon lemon juice
- 1 teaspoon coconut sugar
- ½ teaspoon sea kelp
- 10 ounces of cherry tomatoes, halved
- ¼ cup chopped fresh oregano
- 4 ½ ounces small Kalamata olives
- 3 1/2 ounces of feta cheese
Instructions
- Heat the wok until very hot, add the oil and the non-dairy butter and swirl it around to coat the sides. Stir-fry the fennel slices and garlic for 2 minutes, or until they begin to soften. Add the lemon juice and tomatoes, and season with salt. Stir-fry for 2 minutes, then add the oregano and olives, and toss gently to combine. Place in a serving dish and crumble feta cheese over the top. Sprinkle fresh black pepper.
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