Stir-Fried Carrot and Parsnip

Name: Stir-Fried Carrot and Parsnip
Cuisine: Japanese
Ingredients: ½ pound parsnips, peeled and julienned, 3 inches long (about 2½ cups); 1 tablespoon sesame oil and ½ tablespoon vegetable oil; 1 tablespoon sesame oil and ½ tablespoon vegetable oil; 1 tablespoon mirin (sweet cooking wine); 2 tablespoons sake (rice wine); 2 tablespoons sake (rice wine); 1 medium carrot (about 3½ ounces), peeled and julienned, 3 inches long (about 1 cup); 1 tablespoon shoyu (soy sauce); 1 tablespoon shoyu (soy sauce); Pinch sugar; 1 tablespoon mirin (sweet cooking wine); ⅓ cup pine nuts or sliced almonds; ⅓ cup pine nuts or sliced almonds

Ninjin to pasunippu no itame-mono

Preparation info

Makes
4
servings

Difficulty
Easy

Appears in

The Sushi Experience

By Hiroko Shimbo

Published 2006

About

I had never tasted parsnips until I moved to America and quickly fell in love with this carrot-shaped winter vegetable. It tastes particularly great cooked in the Japanese style. Here I stir-fry it—not a quick stir-fry but a slow one.

Ingredients

1 tablespoon sesame oil and ½ tablespoon vegetable oil
½ pound

Asia
Japan
Side dish
Vegan
Winter

Method

Heat the sesame and vegetable oils in a wok or large skillet over high heat. Add the parsnip and carrot and cook, turning the heat to medium-low, stirring occasionally, until they are lightly golden. Turn the heat to high, add the sake, mirin, and pinch of sugar and cook, stirring, until almost all the liquid is absorbed. Add the soy sauce and cook for 30 seconds. Toss in the pine nuts a