Skillet-Seared Fennel

• 1 tablespoon olive oil
• 3 bulbs fennel, cut in round slices
• 2 teaspoons tamari or shoyu soy sauce
• 1 teaspoon Pickapeppa sauce
• Salt, if needed, and freshly ground black pepper to taste
• A few finely minced fennel fronds (1-2 teaspoons)

Heat a nonstick skillet over high heat Add the oil When very hot, add the fennel; it should sizzle as it goes in, Lower the heat slightly and cook, stirring almost constantly, until the fennel starts to get a little limp, 4 to 6 minutes. Drizzle with the tamari and Pickapeppa, and stir fry for 2 to 3 minutes more. Sprinkle with salt, if it needs it, and pepper. Garnish with fennel fronds and serve immediately.

Serves 4 to 6

From Passionate Vegetarian, by Crescent Dragonwagon