By Jessica Porter
1-2 Tablespoons of toasted sesame oil
1 Medium burdock root, cut into fine matchsticks
2 Medium carrots, cut into fine matchsticks
1 Pinch sea salt
2 Tablespoons spring water
Heat oil in a heavy skillet that has a lid. Saute burdock first, stirring constantly for about 3 minutes. Add the carrots and salt, stirring for another 3 minutes. Sprinkle the water over the vegetables, cover and reduce heat to low, allowing the vegetables to steam. After 10-15 minutes, open and check to see that the dish is reletively dry. Add a sprinkle of shoyu. Cover and cook f5 more minutes. Add a few drops of ginger juice . Serve while hot.
-This is Pan’s favorite dish! He likes it best when we add seitan.
All recipes are printed with permission from Jessica Porter