Ronnie's Notes
Fennel is more versatile than you might think. It tastes wonderful when it’s still slightly crispy and resilient, but I like to keep cooking this dish until the vegetable is soft and brown. It all depends on how much time I have. The final flourish of lemon juice is also up to you. Cut off a piece of lemon and squirt as much juice as you like over the finished vegetable.
Instructions
Remove the stalks and frilly fronds from the fennel.
Cut the bulbs into quarters and cut the quarters into 1/4-inch-thick slices.
Heat the olive oil in a wok, stir-fry pan, or sauté pan over medium heat.
Add the fennel and stir-fry for 3–.
Sprinkle with salt, pepper, and thyme, if used.
Pour in 2 tablespoons water, cover the pan, and cook for 2–.
Remove the cover and continue to cook for another 3– or until the fennel is lightly brown, longer if you like it soft and golden brown.
Sprinkle some lemon juice on top.
Makes 4 servings.