Carrot And Parsnip Stir Fry

Total Time: 25 mins Preparation Time: 15 mins Cook Time: 10 mins

Ingredients

• Servings: 4
• 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)

Recipe

• 1 *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.
• 2 in a large wok, heat up both oils on high heat.
• 3 add the parsnips and carrots, lowering heat to medium and stir frying until light golden.
• 4 turn up the heat to high and add the sake, mirin, and pinch of sugar. cook until liquid is absorbed.
• 5 add the shoyu and almonds and stir fry an additional 30 seconds to 1 minute, stirring constantly so almonds don't burn.
• 6 garnish with green onions or chives if desired.
• 7 serve hot.