Root Vegetable Stir Fry
As autumn rolls in, it's time to whip out my wok and cook up this veggie stir fry: carrots, radishes and edamame with minced garlic, a splash of mirin and sesame oil. It's tasty as an accompaniment to a main dish or on its own.
2 1/2 Tbs. vegetable oil
3 cloves of garlic, minced
6 red radishes scrubbed clean, thinly sliced
2 medium carrots scrubbed clean, cut into small chunks
1 1/2 cups of cooked edamame beans, deshelled
2 Tbs. Mirin
2 Tsp. sesame oil
1 1/2 Tbs. soy sauce
1 Tsp. sea salt
Heat up a wok or a metal skillet over medium to high heat, then add the vegetable oil.
Stir in the minced garlic and cook for about 1 minute until browned and fragrant.
Then pour in the radish slices and carrot chunks to the garlic oil and saute for about 7-8 minutes till tender.
Add in the cooked edamame beans to the root vegetables and stir to mix well for about 1 more minute.
Finally mix in the Mirin, sesame oil, soy sauce and sea salt to the vegetables and stir fry for about 1 minute.
Remove from heat, then serve on a plate or a bowl as a side dish.