Step 1

Wash the burdock well to remove dirt.

Step 2

Have a bowl of cold water ready. Trim the ends off of the gobo, then cut into manageable lengths, about 6 inches long. Peel the lengths one at a time, then cut on the diagonal into ¼ inch-thick long ovals. Stack the ovals on each other a few at a time, then cut into ¼ inch match sticks.

Step 3

Repeat with the rest of the gobo, putting the cut sticks into the water as you go. Repeat the process with the carrots, reserving them separate from the gobo (they don’t need to sit in water).

Step 4

In a 10 inch pan, such as cast iron, wok or wide skillet, bring the gobo and 1 cup of water to a boil and cook for 5 minutes, covered. Pour off the water.

Step 5

Add the carrots, maple, ginger, vinegar or vinegar, fish sauce, and soy sauce, ginger if using, along with half the sesame oil and the remaining 1/4 of water. Cook rapidly on high heat and continue to stir fry until the pan is nearly dry.

Step 6

Turn off the heat, stir in the remaining sesame oil and chives, then transfer to a serving bowl. Garnish with the sesame seeds, and sliced herbs if using and serve warm, cool, or at room temperature.