“Three Cup” Root Vegetables
Source: Naomi Webb, Foodwise Staff
Recipe Type: Appetizers and Sides | Seasons: Winter
A vegan twist on the classic Taiwanese dish, this recipe uses the signature “three cup” flavor (sesame oil, soy sauce, and rice wine) and applies it to this month’s market star: root vegetables!
This recipe showcases root vegetables as a part of Foodwise’s Seasonal Spotlight program, which shines a light on the best produce that California farms have to offer at our farmers markets. Join us for free samples, cooking demos, and festivals to celebrate a different peak-season produce item each month. See upcoming events.
Serves 4
INGREDIENTS
3 tablespoons toasted sesame oil, divided
1 (2–inch) piece fresh ginger, peeled and julienned
10 garlic cloves, smashed and peeled
3 scallions, white and green parts separated
6 cups mixed root vegetables (carrots, parsnips, sweet potatoes, turnips)
½ cup Shaoxing rice wine
4 tablespoons soy sauce
1 tablespoon brown sugar
¼ teaspoon white pepper
½ cup water
¼ teaspoon red pepper flakes
1 handful Thai basil, torn
PREPARATION
- Peel root vegetables and cut into 2-inch pieces.
- Heat 1 tablespoon sesame oil in a large wok or skillet over medium-high. Add the ginger, garlic, scallion whites, and chili flakes. Stir-fry 2–3 minutes until fragrant.
- Add the mixed root vegetables and cook for 6–8 minutes, stirring occasionally, until lightly browned.
- Pour in the Shaoxing wine, soy sauce, water, and the remaining 2 tablespoons sesame oil. Add the brown sugar and white pepper. Stir to coat the vegetables evenly.
- Reduce heat to medium, cover, and cook 8-10 minutes until the vegetables have softened but still have some resistance when pierced with a fork. Remove the lid, turn the heat to medium-high, and cook for 5–8 minutes, until the sauce reduces to a glossy glaze and vegetables are tender.
- Turn off the heat. Stir in the scallion greens and Thai basil. Serve over rice.
