Fennel scares me. I never knew what it tasted like growing up because it was not something my parents were inclined to grow or buy. I don’t even know if fennel was available at the small town IGA store.
Mise en place is a must for stir-frys. If you get distracted while the wok is working away on something, you are going to burn that something. So prepare the meat and veggies, and sauce.
Here I have thinly sliced beef, oil in a squeeze bottle, ginger, parsley,fennel,carrot, and cooked noodles. Also prepare a small bowl of soy sauce, champagne vinegar and sugar or honey. I think I put a splash of orange juice in there too.
The beauty of stir-frying is the cooking time. With prep work out of the way you can go full bore with the hot wok. First add a swirl of oil and part of the meat with a pinch of minced ginger, let the first surface of the meat brown a little then stir. Keep cooking the meat in batches. Next, put the crunchy veggies like the fennel and carrot. Add some sauce to create some steam, you can cover the veggies if you have a lid. Don’t leave the vegetables alone though, you’ll need to shake or stir to keep them evenly frying and steaming. Once the veggies are to your liking, add the noodles, parsley and sauce. Toss and warm the noodles through. Dinner is ready!