Stir fried Burdock Root and Carrot 和風牛蒡紅蘿蔔絲

Ingredients:

2 pcs Burdock root
3/4 pc Carrot
1 teaspoon Vinegar
Sesame seeds

Seasoning:

2 tablespoon Sake
1/2 tablespoon Sugar
1 tablespoon Soy sauce
1 tablespoon Mirin

Method:

1. Rinse the burdock root. Then use a small knife to scratch its surface, remove rootlets and dirt. Avoid using a peeler when preparing the burdock root because its outer layers are full of nutrients, fiber and flavour.
2. Julienne the burdoc root then soak into a bowl of water with vinegar in order to prevent its oxidation. Set aside for 5 minutes. Then rinse and drain.
3. Julienne the carrot as the same size as the burdock root.
4. Heat up the frying pan with 1 tablespoon of oil, stir fry the burdock root until it turns soft.
5. Add carrot into the frying pan. Add seasoning and stir fry until the liquid is almost completely reduce.
6. Transfer it to a serving plate, sprinkle some sesame seeds on top then serve.


材料:

牛蒡2條
紅蘿蔔3/4個
白醋1茶匙
芝麻少許

調味:

清酒2湯匙
糖1/2湯匙
醬油1湯匙
味醂1湯匙

做法:

1. 牛蒡洗淨後用刀鋒刮去外皮.
2. 牛蒡切絲後, 放在一碗己混有白醋的清水中浸泡約5分鐘, 以防止氧化變色. 然後稍微沖洗後瀝乾.
3. 紅蘿蔔跟牛蒡一樣切絲.
4. 在炒鍋中下1湯匙食油加熱, 先炒牛蒡至軟身.
5. 加入紅蘿蔔炒, 然後下調味拌勻, 炒至水份全被吸収.
6. 盛碟並灑上芝麻. 即成.