26 minutes
A delightful combination of crispy burdock and sweet carrots, stir-fried to perfection.
Burdock Root
0 oz
each
tablespoons
Dried Red Chiles, snipped into ½-inch segments and seeds shaken out
each
Garlic Clove, finely chopped
each
tablespoons
teaspoons
tablespoons
to taste
teaspoons
Toasted Sesame Seeds, for garnish
optional
1. Prep Burdock Root
Peel the burdock root and cut it into 3-inch lengths. Slice these lengths thinly and sliver them into matchstick-sized pieces. Place the burdock slivers into a bowl of cold water to soak.
2. Prep Carrot
Slice the carrot thinly into slivers, similar in size to the burdock.
3. Rinse and Drain Burdock
Rinse the burdock slivers thoroughly in cold water, drain them in a colander, and shake them dry.
4. Heat Oil and Chiles
Heat a wok or skillet over medium-high heat until a few drops of water evaporate immediately upon contact. Add the vegetable oil and swirl it around to coat the surface of the wok. Toss in the dried red chiles and let them sizzle for a few seconds until they start to darken.
5. Add Garlic and Burdock
Quickly add the finely chopped garlic and the drained burdock slivers. Stir-fry for about 30 seconds, allowing the garlic to release its fragrance and the burdock to begin cooking.
6. Add Carrots and Seasonings
Add the carrot slivers to the wok along with the soy sauce, sugar, and mirin. Stir-fry everything together for 2 to 3 minutes, ensuring that the vegetables are evenly coated with the seasonings and cooked through but still retain a bit of their crunch.
7. Adjust Seasoning and Finish
Taste the stir-fry and add a pinch of kosher salt if needed. Finally, stir in the toasted sesame oil for a nutty finish.
8. Serve and Garnish
Transfer the stir-fry to a serving dish and, if desired, sprinkle with toasted sesame seeds for an extra touch of flavor and texture. Serve immediately.
Use a well-seasoned carbon steel wok and heat it until almost smoking before adding oil for the best sear on the vegetables.
Fill a bowl with water and add a splash of vinegar or lemon juice. Slice the burdock and immediately submerge the pieces to prevent oxidation and discoloration.
Stir-fry on high heat and keep the ingredients moving for even cooking and nutrient retention.
Toast spices before adding vegetables and use fresh garlic and ginger, adding them to the wok just before the vegetables to prevent burning.
Use an oil with a high smoke point like peanut or canola oil for stir-frying to cook at high temperatures without flavor alteration.
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