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Kinpira (Japanese Stir-fried Burdock and Carrot)

Custo $5, economizar $10

Fonte: Recommended by CookPal

  • 30 Min
  • 3 Porções
  • $5

INGREDIENTES

  • Vegetables

    • 150g burdock root
    • 🥕 100g carrot

  • Seasoning

    • 1 tbsp cooking oil
    • 1 tbsp sesame oil
    • 4 tbsp water
    • 1.5 tbsp soy sauce
    • 1.5 tbsp mirin
    • 🍬 2 tsp sugar

PASSOS

1

Wash the burdock root thoroughly and peel the skin using a peeler.

2

Thinly julienne the carrot using a slicer or knife.

3

Thinly julienne the burdock root using a slicer or knife.

4

Heat a pan and add 1 tbsp sesame oil and 1 tbsp cooking oil.

5

Add 4 tbsp water and bring it to a boil.

6

Add the julienned burdock root and carrot to the pan and stir-fry.

7

Once the vegetables start to soften, add 2 tsp sugar, 1.5 tbsp soy sauce, and 1.5 tbsp mirin.

8

Continue stir-frying on high heat until the sauce is fully absorbed and the vegetables are tender.

9

Sprinkle sesame seeds on top before serving.

NUTRIENTES

Por 1 Porção

🔥

120

Calorias

  • 2g
    Proteína
  • 15g
    Carboidratos
  • 5g
    Gorduras

💡 Dicas

Use fresh burdock root for the best texture and flavor.Adjust the sugar and soy sauce to suit your taste preference.Kinpira can be stored in the fridge for up to 3 days.

⚠️ Precauções

Esta receita é apenas para inspiração. O uso específico deve ser ajustado de acordo com as diferenças individuais.