Stir-Fried Carrots and Parsnips

Name: Stir-Fried Carrots and Parsnips
Yield: Serves 4
Cuisine: China
Ingredients: 150 ml (5 fl oz) water; 1 tablespoonsugar; 1 tablespoonlight soy sauce; ½ teaspoon freshly ground black pepper; 1 teaspoon salt; 2 teaspoons finely chopped fresh root ginger; 2 garlic cloves, crushed; 1½ tablespoons groundnut oil; 2 tablespoons finely chopped fresh coriander; 450 g (1 lb) carrots; 450 g (1 lb) parsnips

Preparation info

Serves
4

Difficulty
Easy

Appears in

Ken Hom's Hot Wok

By Ken Hom

Published 1996

About

The wok adapts itself to the needs of all vegetables: soft, hard, dry, leafy, moist, sliced or diced. Carrots and parsnips have a natural sweetness that the wok preserves and that makes them enjoyable by themselves and wonderful company for meat or poultry.

Ingredients

450 g (1 lb) carrots
450 g (1

Asia
China
Side dish
Vegan

Method

Peel and roll-cut the carrots and parsnips by cutting a diagonal slice at one end then rolling it half-way before making the next diagonal slice.

Heat a wok or large frying-pan over a high heat until it is hot. Add the oil and, when it is very hot and slightly smoking, add the garlic and ginger and stir-fry for 10 seconds. Add the carrots and parsnips and stir-fry for 1 minute. Then add