Three-Cup Vegetables

Name: Three-Cup Vegetables
Total time: 30 min
Ingredients: 2 tablespoons canola or other neutral oil; 6 cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into 1/4-inch slices and halved or quartered if large (about 2 pounds); 1 (1-inch) piece ginger, peeled and thinly sliced; 10 garlic cloves, smashed and peeled; 3/4 cup Chinese rice wine; 6 tablespoons low-sodium soy sauce; 3 tablespoons toasted sesame oil; 2 tablespoons dark brown sugar; 2 dried chiles, like chiles de árbol, or 1/4 teaspoon red-pepper flakes; 2 cups fresh basil leaves, torn if large

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Total: 30 minutes

Servings: 4

Author : Ali Slagle

basil ginger rice wine

Step 1

In a large skillet, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.

Step 2

Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally, until the vegetables are tender and the sauce has reduced, 10 to 15 minutes. Remove from heat, and stir in the basil.

Three-Cup Vegetables

Total: 30 minutes

Servings: 4

Author : Ali Slagle

Ingredients

Instructions

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