CARROT AND PARSNIP STIR FRY

Carrot and Parsnip Stir Fry image

Make and share this Carrot and Parsnip Stir Fry recipe from Food.com.

Provided by COOKGIRl

Time 25m

Yield 4 serving(s)

Number Of Ingredients 10

Ingredients

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)

Steps:

*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.

Nutrition Facts : Calories 244.2, Fat 14.4, SaturatedFat 1.5, Sodium 347.2, Carbohydrate 24.3, Fiber 7.4, Sugar 7.2, Protein 5.4

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