Sauteed Carrots and Gobo
8 people added this to their Recipe Box
This recipe makes 4 servings
Nutritional Info |
|
|---|---|
| Per serving: about | - |
| cal | 221 |
| pro | 3 g |
| total fat | 12 g |
| sat. fat | 1 g |
| carb | 26 g |
| fibre | 2 g |
| chol | 0 mg |
| sodium | 466 mg |
| potassium | 319 mg |
| % RDI: | - |
| calcium | 4 |
| iron | 7 |
| vit A | 25 |
| vit C | 8 |
| folate | 8 |
(Kimpira Gobo)
This traditional Japanese vegetable dish has an earthy aroma that adds a touch of sweet heat to the crunchy vegetables.
Ingredients
- 2 gobo
- 1 small carrot
- 2 tbsp vegetable oil
- 1 finger chili, thinly sliced into rounds
- 2 tbsp packed brown sugar
- 3 tbsp mirin
- 2 tbsp Japanese soy sauce
- 1 tbsp toasted sesame seeds
- 1 tbsp sesame oil
Preparation
Peel gobo and carrot; cut into 1-1/2- x 1/8-inch (4 cm x 3 mm) matchsticks, submerging in cold water to prevent gobo from browning. Drain well in colander.
In large skillet, heat vegetable oil over medium-high heat; sauté chili for 5 seconds. Add gobo mixture; sauté for 3 minutes. Sprinkle with sugar; sauté for 1 minute. Add mirin and soy sauce; sauté for 1 minute. Transfer to plate; let cool for 10 minutes. Sprinkle with sesame seeds and sesame oil; toss to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
In large skillet, heat vegetable oil over medium-high heat; sauté chili for 5 seconds. Add gobo mixture; sauté for 3 minutes. Sprinkle with sugar; sauté for 1 minute. Add mirin and soy sauce; sauté for 1 minute. Transfer to plate; let cool for 10 minutes. Sprinkle with sesame seeds and sesame oil; toss to combine. (Make-ahead: Refrigerate in airtight container for up to 1 week.)
Source : Canadian Living Magazine: May 2009
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