from Moosewood Low Fat Favorites
2 medium fennel bulbs
2 garlic cloves, sliced
2 tsp vegetable oil
2 tbls grated fresh ginger root
1/2 cup orange juice
2 tsp sugar
salt and ground black pepper to taste
Slice off the root end and trim the stalks and feathery fronds of the fennel bulbs, reserving a few fronds for garnish. Cut the bulbs into halves, remove and discard the tough inner cores and slice thin.
In a large skillet saute the garlic and fennel in the oil on med-high heat for about 7 minutes, stirring frequently and adding a splash or two of water if necessary to prevent sticking, until the fennel is golden brown. Add the ginger and the orange juice, cover, lower the heat, and simmer until the fennel is tender, about 5 minutes. Sprinkle on the sugar and salt and pepper to taste. Serve garnished with the fennel fronds.