Tuesday, August 13, 2013

Japanese Stir-Fried Fennel and Carrots

Japanese Stir-Fried Fennel and Carrots

1-3 tablespoons vegetable oil
1 large fennel, julienned

1 large carrot, julienned
2 tbsp dashi or water
1 1/2 teaspoons sugar (I didn't use)
1-2 tablespoons soy sauce (shoyu)
a little shichimi togarashi (seven-spice powder)
1 teaspoon white sesame seeds, roasted
few drops of tamari (a soy sauce, but thicker and unsalted)

Preparation Method
Heat a wok / pan, then add the oil. When oil is hot, add the fennel and carrot and cook over high heat for 2 minutes,
stirring constantly, until the vegetables are coated with oil.

Then add dashi / water and 1 1/2 tsp sugar and fry, stirring constantly, until almost all the liquid is absorbed.
Add soy sauce and fry until the liquid is absorbed.
Finally, add the seven spices, sesame seeds, and leave to fry 1 minute, stirring constantly.
Then put a few drops of Tamari on the
hot surface of the wok, it'll burn instantly, then toss with the vegetables.

Serve hot with pasta or rice.



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