Stir-Fried Parsnip and Carrot (Kinpira)

Makes 4 servings

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8 ounces parsnips (about 2 large), trimmed and peeled

1 medium carrot, trimmed and scrubbed well

1 large rib celery, trimmed and peeled

2 tablespoons toasted sesame oil

2 tablespoons mirin

2 tablespoons Japanese soy sauce (shoyu)

1 teaspoon sugar

Generous pinch toasted sesame seeds, for garnish

Generous pinch ichimi togarashi (Japanese chili powder)

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1. Cut the parsnips, carrot, and celery lengthwise into quarters. Working with one piece at a time, lay the vegetable cut side down and thinly slice it crosswise (about 1/8-inch thick) on the diagonal to get 1- to 2-inch-long pieces. Repeat with all of the vegetables. You will have about 3 lightly packed cups of parsnip, 1 lightly packed cup of carrot, and 1 lightly packed cup of celery.

2. Heat a large skillet over medium heat. Add the toasted sesame oil, and once the oil shimmers, add the vegetables. Stir-fry for 2 to 3 minutes, until the vegetables begin to wilt.

3. Add the mirin; stir-fry for 30 seconds or so, then add the shoyu. Stir-fry for 2 minutes, then stir in the sugar. Stir-fry for 2 to 3 minutes, or just until the vegetables are tender and begin to stick to the pan.

4. Transfer the mixture to a serving bowl; sprinkle on the sesame seeds and togarashi. You can serve it right away; for best flavor, let it sit for an hour or two before serving.

Note:

The kinpira is best served after it sits for an hour or two, but it can be refrigerated for up to 3 days in advance. Reheat or bring to room temperature before serving.

Per serving: 130 calories, 2 g protein, 17 g carbhydrates, 7 g sugar, 7 grams fat, no cholesterol, 550 mg sodium, 3 g dietary fiber.

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