Kimpira (Stir-Fried Carrot & Burdock Root)

• 3 or 4 gobo (burdock roots), or about 4 cups cut into 2 inch pieces.
• 1 carrot, 1/2 cup cut into 2 inch pieces
• 1 1/2 tablespoons Asian style sesame oil
• 2 tablespoons sugar
• 1/8 teaspoon shichimi togarashi (seven-spice mixture) or cayenne pepper
• 1/4 cup soy sauce
• Toasted white sesame seeds for garnish

1. Cut the carrot and gobo into matchstick size pieces. Soak them in a large non-reactive bowl of cold water for about 20 minutes. Drain. Remove the excess water by wrapping the carrot and gobo into a clean dish towel. Press out as much water as possible.
2. Heat the oil in a wok or large heavy skillet, medium-high heat, and then stir-fry the gobo and carrot for 5 to 8 minutes.
3. Add the sugar, shichimi-togarashi or cayenne and mix well. Then add the soy sauce and stir-fry until the liquid is absorbed.
4. Sprinkle with sesame seeds before serving. Can be served warm or at room temperature.

burdock roots, carrot, asian style sesame oil, sugar, shichimi togarashi, soy sauce, white sesame seeds

Taken from food52.com/recipes/9914-kimpira-stir-fried-carrot-burdock-root (may not work)