Gingered Fennel with Garlic

2 medium fennel bulbs (about 2 lbs.)
2 garlic cloves, sliced
2 teaspoons vegetable oil
2 tablespoons grated fresh ginger root
½ cup orange juice (or sherry)
2 teaspoons sugar
Salt and 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, if desired. Cut the bulbs into halves, remove and discard the tough inner cores, and slice thin. In a large skillet, sauté the garlic and fennel in the oil on medium-high heat for about 7 minutes, stirring frequently and adding a splash or a two of water if necessary to prevent sticking, until the fennel is golden brown. And 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 reserved fennel fronds.

(Serves 4-8) 
From Moosewood Restaurant Low-Fat Favorites