Recipes / Vegetable

Carrot and Parsnip Stir Fry
(1)
Recipe by COOKGIRl

Clipped out of our local newspaper. I made the ratio of carrot to parsnip more balanced.

MAKE IT SHINE! ADD YOUR PHOTO
READY IN: 25mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
  • 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)
  • Garnish
  • 2
    tablespoons green onions (optional) or 2 tablespoons fresh chives (optional)
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DIRECTIONS

  • *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.
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