Quick-Braised Root Vegetables with Hoisin

• 2 tablespoons peanut or neutral oil, like corn or grapeseed
• 1 tablespoon chopped garlic
• 1 tablespoon peeled and minced fresh ginger
• 4 medium carrots, roughly chopped
• 4 parsnips, peeled and roughly chopped
• 2 celery stalks, roughly chopped
• 2 tablespoons hoisin sauce
• 1 tablespoon soy sauce
• 3 scallions, trimmed and cut into 1-inch lengths

1. Heat a wok or large skillet with a lid over medium-high heat for about 3 minutes, or until it is quite hot.
2. Add the oil, garlic, and ginger and stir for 10 seconds.
3. Add the vegetables and cook, stirring, until they begin to brown, 2 or 3 minutes.
4. Lower the heat to medium and add 1/2 cup water (or stock), along with the hoisin sauce and soy sauce; stir.
5. Cover and cook over medium-low heat until the vegetables are tender, about 10 minutes.
6. Uncover, raise the heat to high, and add the scallions.
7. Cook, stirring, until the liquid has all but evaporated, just a couple of minutes.
8. Serve immediately.

peanut, garlic, fresh ginger, carrots, parsnips, celery stalks, hoisin sauce, soy sauce, scallions

Taken from www.epicurious.com/recipes/food/views/quick-braised-root-vegetables-with-hoisin-386052 (may not work)