Stir Fried Burdock and Parsnip over Wilted Asian Greens
- 1 medium burdock root
- 1 small parsnip or carrot
- 1 Tbs vegetable oil for frying
- 1 Tbs sesame oil
- 1 Tbs roasted sesame seeds
- 1 tsp red chili flakes
- ¾ c dashi or vegetable stock
- 2 Tbs sake
- 1 Tbs sugar or honey
- 1 Tbs mirin (rice cooking wine)
- 1 ½ Tbs soy sauce or tamari
- Asian greens of your choice, chopped
Peel burdock, and cut into matchstick sized pieces. Soak burdock in water until you are ready to stir fry. Cut parsnip or carrot into matchstick sized pieces as well.
In a frying pan, heat vegetable oil over medium high heat and stir fry burdock for a few minutes, then add carrots and stir fry for a few minutes. Add stock, sake, sugar, mirin and soy sauce and cook until most of the liquid evaporates. When the liquid is almost gone, add sesame oil, sesame seeds and chili flakes.
Remove burdock mixture and using oil and liquid that is left in the pan, add Asian greens and stir fry until just wilted but still bright green. (If using a green like bok choy, stir fry the white parts a couple minutes longer than green parts) Serve alongside white rice and your favorite protein or sushi!