Vegetable Recipes: Chinese Recipe for Helen Chen's Ginger-Glazed Carrots and Parsnips

Recipe from inmamaskitchen.com

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Helen Chen's Ginger-Glazed Carrots and Parsnips

"The natural sweetness of these root vegetables is enhanced by the light ginger glaze. This dish is a particularly good accompaniment for roast pork or poultry." Helen Chen easy chinese stir-fries

2 tablespoons canola oil
4 medium carrots, cut on the diagonal into 1-inch pieces
3 medium parsnips, cut on the diagonal into 1-inch pieces
4 teaspoons light brown sugar
1 teaspoon grated peeled fresh ginger
1/4 teaspoon salt
Dash of freshly ground black pepper, or to taste
1 teaspoon chopped fresh parsley

Method

In a wok or stir-fry pan, heat the oil over high heat until hot but not smoking. Test by dipping a carrot piece into the oil; it should sizzle. Add the carrots and parsnips and cook, stirring, for about 2 minutes. Add 1/4 cup water, reduce the heat to medium, cover, and cook, stirring occasionally, until the vegetables are tender, 5 to 6 minutes; a fork should go in easily with just a little resistance.

Uncover the pan and add the sugar, ginger, salt, and pepper. Turn the heat to high and stir to reduce the liquid to a glaze, 1 to 2 minutes. Transfer to a shallow platter and sprinkle with the parsley. Serve immediately.

Serves: 4 as a side dish

Reprinted with permission from ©Helen Chen, Easy Chinese Stir-Fries, by Helen Chen, published by John Wiley & Sons click for book review

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