THREE-CUP VEGETABLES

Three-Cup Vegetables image

Number Of Ingredients 10

2 tablespoon avocado oil
6 cups root vegetables (carrots, turnips, parsnips, sweet potatoes (cut into 1/4" slices)
1 piece ginger, inch
10 cloves garlic
3/4 cup chinese rice wine
6 tablespoon low-sodium soy sauce
3 tablespoon sesame oil
2 tablespoon dark brown sugar
2 piece dried chiles or red pepper flakes
2 cups basil or thai basil

Steps:

In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.
Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.
Users suggestions: use less sweet potato, more turnips, substitute gin for rice wine, add more ginger & garlic, consider roasting & then tossing with sauce