Prep 15 mins
Cook 10 mins
Clipped out of our local newspaper. I made the ratio of carrot to parsnip more balanced.
- 1 tablespoon regular sesame oil
- 1⁄2 tablespoon vegetable oil (read *NOTE)
- 3⁄4 lb small parsnip, peeled and julienned (about 3-inch long-approximately 2 cups)
- 3 medium carrots, peeled and julienned (about 3-inch long)
- 2 tablespoons sake
- 1 tablespoon mirin
- 1 pinch sugar
- 1 tablespoon shoyu
- 1⁄2 cup almonds (sliced or slivered)
- 2 tablespoons green onions (optional) or 2 tablespoons fresh chives (optional)
- *NOTE: For a little bit more "depth", you can substitute one half to one teaspoon of toasted sesame oil for part of the sesame oil or vegetable oil.
- In a large wok, heat up both oils on high heat.
- Add the parsnips and carrots, lowering heat to medium and stir frying until light golden.
- Turn up the heat to high and add the sake, mirin, and pinch of sugar. Cook until liquid is absorbed.
- Add the shoyu and almonds and stir fry an additional 30 seconds to 1 minute, stirring constantly so almonds don't burn.
- Garnish with green onions or chives if desired.
- Serve hot.
This was really good! The parsnips give it a great flavor. I added less almonds and sesame oil (and did so at the end), a little more soy sauce and a touch of rice wine vinegar and served it over brown rice.