(Kimpira Gobo)
This traditional Japanese vegetable dish has an earthy aroma that adds a touch of sweet heat to the crunchy vegetables.
- Portion size 4 servings
- Credits : Canadian Living Magazine: May 2009
Ingredients
Method
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.)
Nutritional facts Per serving: about
- Sodium 466 mg
- Protein 3 g
- Calories 221.0
- Total fat 12 g
- Potassium 319 mg
- Cholesterol 0 mg
- Saturated fat 1 g
- Total carbohydrate 26 g
%RDI
- Iron 7.0
- Folate 8.0
- Calcium 4.0
- Vitamin A 25.0
- Vitamin C 8.0
