Kinpira is a very strengthening method of cooking. The classic kinpira is made with burdock root and carrot. I love the classic but for warmer days it is too heavy. This lightens things up a bit.
Carrot and Rutabaga Kinpira
1/2 cup rutabaga, cut into matchsticks
1/2 cup carrot, cut into matchsticks
1 tablespoon ginger juice optional
Shoyu (soy sauce)
*Use organic ingredients where possible
Heat a skillet on medium heat. When warm, lightly brush sesame oil onto skillet (make sure the skillet is not too hot. the oil should not smoke). Add rutabaga to pan and sauté for 1 minute constantly moving it. Push the rutabaga to the side of the skillet and add the carrot to the middle and sauté the carrot for a few moments then mix in the rutabaga and continue to sauté constantly for a minute. Push the vegetables into a mound in the middle of the skillet and add a few tablespoons of water to the side of the skillet. Let the water simmer then cover the pan and lower the heat to continue to gently simmer. Cook about 5 to 10 minutes depending how thinly the vegetables are cut (the thinner cut, the less time needed to cook). Remove cover and add shoyu to taste. Let cook another minute or so until all water has evaporated. Add ginger juice if using (best to add ginger in the colder months). Remove from heat and enjoy!
The vegetables should still have a slight crunch to them and not be over cooked.
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