Winter Stir-Fry With Root Vegetables Recipe - Cooking Index
Winter Stir-Fry With Root Vegetables Recipe - Cooking Index
Gobo is a great fall and winter vegetable. It's called burdock in English, and it's available in health food stores that carry produce as well as in Japanese and Korean shops. Traditionally this country dish was made of burdock, or burdock and carrots, together with thinly cut fried tofit (abura-age or age-dofu), all sprinkled lightly with sesame seeds. Nowadays many Japanese substitute beef for the tofu, cut into slivers just like the winter vegetables it's cooked with. Instructions for both the beef and the meatless versions are set out here.
Type: Vegetables| 1/4 lb | 113g / 4oz | Boneless sirloin steak or other lean beef |
| = (or 2 small rectangles Japanese fried | ||
| Tofu [abura-age]*) | ||
| 2/3 lb | 302g / 10oz | Burdock or carrots - or a combination |
| 1 tablespoon | 15ml | Vinegar or fresh lemon juice |
| = (or lime juice if using burdock) | ||
| 1 tablespoon | 15ml | Roasted sesame oil |
| = (2 tbspns if using tofu) | ||
| 2 tablespoons | 30ml | Soy sauce |
| 2 tablespoons | 30ml | Mirin |
| 1/4 teaspoon | 1.3ml | Red pepper powder |
| 1/2 teaspoon | 2.5ml | Dry-roasted sesame seeds |
* Note: Japanese-style fried tofu comes in firm golden-brown rectangles and is called abura-age or age dofu. It is sold in Japanese or Korean shops.
If using meat, thinly slice it across the grain, then cut the slices lengthwise in half to make narrow strips. If using tofu, cut it into very thin strips. Cut the burdock and/or carrots lengthwise into narrow strips. (It's easiest to cut them into 4-inch lengths first and then cut into very skinny julienne.) Immediately place the burdock in about 2 cups water with the vinegar or lime or lemon juice and let stand for 10 minutes, to prevent discoloration.
Heat a large heavy skillet or a wok over medium-high heat. Add the sesame oil, allow to heat for 20 seconds, and then add the vegetable strips and stir-fry for 2 minutes (1 minute if using only carrots). Add the meat and stir-fry for 1 minute, then lower the heat to medium, cover, and let cook for 3 minutes longer, or until the vegetables are tender. Alternatively, if using fried tofu, cook the vegetables for 5 minutes, add the tofu, and cook 1 minute more.
In a small bowl, mix together the soy sauce and mirin. Pour over the stir-fry, stir to coat, and let simmer for less than a minute, then turn out onto a plate and mound. Sprinkle over the red pepper and/or sesame seeds, if you wish. Serve warm or at room temperature.
This recipe yields 4 to 6 servings.
Source:
Cookbook Digest, Nov/Dec, 1999
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