Crispy Burdock and Carrot Stir-Fry

1. Prepare Burdock Root

Peel the burdock root and cut it crosswise into 3-inch lengths. Slice these pieces lengthwise into ⅛-inch-thick slices, and finally, into slivers. Place the burdock slivers in a bowl of cold water to soak.

2. Cut Carrot and Rinse Burdock

Cut the carrot into slivers that match the size of the burdock. Rinse the burdock slivers several times under cold water, then drain them thoroughly and shake them dry in a colander.

3. Heat Oil and Sizzle Chiles

Heat a wok or a large skillet over medium-high heat until a drop of water evaporates within 1-2 seconds of contact. Add the vegetable oil, swirling it to coat the sides of the wok. When the oil is hot, add the dried red chiles and let them sizzle for about 30 seconds until they start to darken.

4. Stir-Fry Garlic and Burdock

Add the finely chopped garlic and the drained burdock slivers to the wok. Stir-fry briskly for about 30 seconds, ensuring the burdock is well-coated in the fragrant oil.

5. Add Carrots and Sauces

Add the carrot slivers, soy sauce, sugar, and mirin to the wok. Stir-fry for 2-3 minutes until the vegetables are softened and caramelized, and the wine has evaporated.

6. Season and Finish

Taste the stir-fry and adjust the seasoning with kosher salt as needed. Remove the wok from the heat and stir in the toasted sesame oil. Transfer the stir-fry to a serving dish and, if desired, sprinkle with toasted sesame seeds.