A simple braised dish that brings a new look to root vegetables. Serve with stir-fries or with plain grilled or broiled fish. Other vegetables you can prepare this way: turnips and radishes of any type will fill in nicely for the carrots or parsnips.
Recipe information
Yield
makes 4 to 6 servings
Ingredients
Preparation
Step 1
Heat a wok or large skillet with a lid over medium-high heat for about 3 minutes, or until it is quite hot. Add the oil, garlic, and ginger and stir for 10 seconds. Add the vegetables and cook, stirring, until they begin to brown, 2 or 3 minutes.
Step 2
Lower the heat to medium and add 1/2 cup water (or stock), along with the hoisin sauce and soy sauce; stir. Cover and cook over medium-low heat until the vegetables are tender, about 10 minutes. Uncover, raise the heat to high, and add the scallions. Cook, stirring, until the liquid has all but evaporated, just a couple of minutes. Serve immediately.
