Veggie Party: Fennel, Bok Choy, and Shallot

Adapted from Rancho la Puerta Cookbook


  • One bulb fennel
  • 1½ teaspoons sesame oil
  • Three cloves garlic, thinly sliced
  • One small dried hot chili pepper
  • One shallot, finely diced
  • One small head bok choy, chopped
  • 1-star anise
  • One teaspoon minced ginger
  • ½ cup vegetable broth
  • One teaspoon chopped rosemary
  • One tablespoon soy sauce
  • Two tablespoons orange juice


  1. Cut the bottom and stem off the fennel and save for later recipes. Chop the heart into bite-size pieces.
  2. In a large skillet, heat the sesame oil over medium heat.
  3. Add the garlic, chili pepper, shallot, and bok choy, and cook, stirring often until garlic starts to color and vegetables begin to soften, about 4 minutes.
  4. Stir in the fennel, star anise, and ginger.
  5. Add the broth, reduce the heat to low, and simmer for 10 minutes.
  6. Stir in the rosemary, soy sauce, and orange juice.
  7. Discard the star anise and chili pepper and serve hot over steamed rice or cellophane noodles.

Serves 2. Preparation and cook time, 35 minutes.

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