Vegetable Stuffed Fennel Bulbs - cooking recipe

Ingredients

1 head fennel, cleaned, stalks separated, cut off a 4-inch piece from 4 stalks
1 tablespoon vegetable oil
1/3 cup carrot, shredded
1/3 cup white onion, chopped
1/3 cup fresh tomato, chopped
1/3 cup fresh mushrooms, thinly sliced
4 tablespoons soy sauce
2 tablespoons brown sugar or 2 tablespoons Splenda brown sugar blend
3 garlic cloves, finely chopped
1 teaspoon hot pepper flakes (optional)
salt & pepper
1/3 cup chicken stock or 1/3 cup white wine

Preparation

Steam the 4\" pieces over water for 15 minutes or until they are just beginning to soften, They should still be crisp. Set aside to cool.
Meanwhile heat the oil in a large fry pan- add the shredded carrots, onion, tomato, mushrooms and garlic.
Saute for apprx 6 minutes.
Add salt & pepper to taste.
Sprinkle in the pepper flakes (if using).
Mix Soy Sauce & brown sugar, add to the vegetables. Simmer for apprx 6 minutes or until the soy has evaporated.
Cut a very thin slice from the underside of each fennel stalk, Do not cut through it just take enough off so they can sit upright.
Place stalks open side up in a shallow baking dish.
Stuff apprx 3 tbsp of the vegetable mixture in each bulb.
You may make the recipe up to this point and finish the last step 20 minutes before dinner.
Pour the wine or chicken stock around the stuffed bulbs, cover with foil and bake in a 350 degee oven for 20 minutes.
Garnish with green top on the plates.