Winter Root Vegetable Stir-Fry

Root vegetables have a lot of natural sweetness. The combination of flavors in this stir-fry is very satisfying. Roots have all the energy of the summer sun stored. So enjoy this captured summer sun for dinner tonight!

Winter Root Vegetable Stir-Fry

The Veggies
6 cups of julienned root vegetables (Julienne means to slice thin to about the size of a match stick.)
Use a mix of root vegetables: carrots, parsnips, Daikon radish, yellow beets, celery root, rutabaga, turnip.

The Sauce
1 tablespoon ginger root, diced
1 green onion, chopped
¼ bunch of cilantro. chopped
1 medium clove garlic. chopped
2 tablespoons fresh parsley
1 ½ tablespoons sesame oil
¼ cup mirin wine (available in Asian grocery stores)

Coconut Oil for frying

Tip: Start some rice cooking. Probably 2 cups of dry rice for this amount of veggies.

Directions
1) Prepare the veggies.

2) Put the sauce ingredients in the blender and blend well.

3) Heat the coconut oil in a sauté pan to medium hot.

4) Add the veggies and stir-fry until tender.

5) Add the sauce to the veggies, mix well to evenly coat the veggies in the sauce and cook for 3 minutes.

6) Serve veggies over rice. It’s a Yum Ranch dinner!

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