Japanese-Style Parsnip & Carrot Stir-Fry Recipe

Japanese-Style Parsnip & Carrot Stir-Fry

Jassy Davis

25 mins

2 people

Ingredients

135g white basmati rice
400g parsnips
3 carrots
1 leek
100g kale
2 tbsp mirin
2 tbsp tamari
1 tbsp caster sugar
1 tbsp sesame oil
A pinch or two of dried chilli flakes
25g mixed seeds

Prep: 10 mins | Cook: 15 mins

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Method

1. Fill and boil your kettle. Rinse the rice under cold water and tip into a small pan. Add 270ml hot water from the kettle and a pinch of salt. Cover, bring to the boil, then turn the heat right down. Gently cook for 8 mins till all the water is absorbed and the rice is tender. Take the pan off the heat and let it sit, lid on, for 5 mins to finish cooking the rice. Leave the lid on the pan to keep the rice warm.

2. Trim and peel the parsnips and carrots, then slice them into batons about as long as a little finger and roughly ½cm-thick. Trim the root and woody greens from the leek then rinse it clean under a cold tap, if needed. Slice the leek into 1cm-thick pieces. Strip the kale leaves away from any tough stalks. Thinly slice the kale leaves.

3. Measure 75ml cold water into a bowl, then add the mirin, tamari and caster sugar. Stir together for 1-2 mins to dissolve the sugar.

4. Put a wok or deep frying pan on a medium-high heat. Add 1 tbsp oil and the parsnips, carrots and leek. Stir-fry for 5 mins, till the veg start to soften and pick up a little colour. Stir in the sliced kale and stir-fry for a further 2-3 mins till just wilted.

5. Pour in the tamari mixture and stir. Turn the heat down and simmer for 5 mins till most of the liquid has evaporated and the veg are tender. Drizzle over 1 tbsp sesame oil and scatter over a pinch of dried chilli flakes and the mixed seeds.

6. Fluff the rice with a fork and divide between 2 warm bowls or plates. Top with the stir-fried veg and their sauce, then serve straight away.

7. Love Your Lefovers
The stir-fry will keep for up to 3 days in the fridge in airtight tubs. Divide the veg between tubs, seal and store. Reheat in the microwave or on the hob, with an extra splash of water or stock, till piping hot. We recommend cooking the rice to order, rather than storing and reheating it.