Ingredients 2 tablespoons canola or other neutral oil 6 cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into 1/4-inch slices and halved or quartered if large (about 2 pounds) 1 piece ginger, (1-inch) peeled and thinly sliced 10 garlic cloves, smashed and peeled 3/4 cup Chinese rice wine 6 tablespoons low-sodium soy sauce 3 tablespoons toasted sesame oil 2 tablespoons dark brown sugar 2 dried chiles, like chiles de árbol, or 1/4 teaspoon red-
pepper flakes 2 cups fresh basil leaves, torn if large
Instructions 1. 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. 2. 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.
Description Legend is that this recipe goes back to the 13th century but it worked well in this century.
Servings
4
Notes I love a recipe that calls for ingredients that are always on hand. Ginger can be bought in small frozen containers.
Source New York Times
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