Pan-Fried Fennel, Sweet Red Pepper and Sugar Snap Peas with Tamari
Tamari is a tasty wheat free soy sauce, easily replaced with dark or light soya sauce. Sweet red peppers are the long ones that look like big chillis but are not hot at all. This accompanies fish very well and to save on the washing up, use the same pan. Seafood suitable for pan-frying are Tuna, Salmon, Hake, Red Mullet, Tapia, Scallops, King Prawn - etc.
Preparation time: 5 minutes Quantity: Serves 3 - 4 Cooking time: 6 - 7 minutes
Ingredients
1 tablespoon olive oil
1/2 fennel - sliced
1 sweet red pepper - sliced in to circles
250g / 8 oz sugar snap peas
splash water
2 tablespoon tamari
Method
- Heat the oil in a frying pan
- Add the fennel, peppers and sugar snap
- Cook on high, tossing while they catch the heat but with out burning
- Add a splash of water to help the vegetables steam cook but without adding more oil
- Turn the heat down and cook until tender but the sugar snap should still retain a bite
- Add the tamari and toss together for a few moments (if left too long the tamari will reduce too much and burn)
- Serve