Japanese-Style Parsnips & Carrot Stir-Fry Recipe | Abel & Cole

Japanese-Style Parsnips & Carrot Stir-Fry

Cooking time
Serves2-4 people
Vegans Gluten-free diets
Japanese-Style Parsnips & Carrot Stir-Fry

In Japan 'kinpira' is a cooking technique that translates as 'double cooking', usually sautéing and then simmering. The most popular dish is kinpira gobo, which features burdock root and carrots. We've come up with a British twist on this dish, swapping in winter favourite, parsnips. They're caramelised in a hot wok with carrots, then simmered in a delicately flavoured broth.


  • 400g parsnips
  • 200g carrots
  • 75ml cold water
  • 1 tbsp brown rice vinegar or mirin
  • 1 tbsp dry sherry or sake
  • 1 tbsp caster sugar
  • 3 tbsp tamari
  • 1 tbsp sunflower or rapeseed oil
  • 1 tbsp toasted sesame oil
  • 1 tbsp toasted sesame seeds
  • A pinch of crushed chillies

Prep: 10 mins | Cook: 15 mins

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1. Trim and peel the parsnips and carrots, then slice them into batons about as long as a little finger and roughly ½cm thick. Measure out 75 ml cold water into a bowl, then add 1 tbsp each rice vinegar or mirin, dry sherry or sake, and caster sugar and 3 tbsp tamari. Stir to mix, and set to one side.
2. Put a wok or deep frying pan on a medium-high heat. Add 1 tbsp oil and the parsnip and carrots. Stir fry for 5 mins, till the veg start to soften and pick up a little colour.
3. Pour in the vinegar 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.
4. Drizzle over 1 tbsp toasted sesame oil and scatter over 1 tbsp toasted sesame seeds. Toss to mix then serve, topped with a pinch of dried chilli flakes. This stir-fry work well served alongside grilled meats or tofu dishes, with rice and miso soup.
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