2 cups prepared burdock
2 cups prepared carrots
1 tablespoon vegetable oil
1 teaspoon sesame oil
2 tablespoons sesame seeds
1 tablespoon soy sauce
2 teaspoons dashi (Japanese stock) (optional)
1 tablespoon water, as needed
1. Prepare the burdock and carrots in the same way, by washing and scraping the outer skin (they don’t have to be peeled). Then cut into matchstick-sized pieces. As you’re cutting the burdock, throw the pieces into a bowl of cold water to prevent them from turning brown in the air.
2. In a large skillet or wok, heat the vegetable oil and sesame oil. When it’s hot, sprinkle in the sesame seeds and cook, stirring it for about a minute.
3. Drain the burdock and add it and the carrots to the pan. Cook and stir over medium high heat for about five to seven minutes.
4. Add soy sauce and continue stir-frying. If you wish, add the dashi (available in Japanese and other Asian markets) and water and continue stir-frying until liquid has evaporated. The total cooking time for this burdock recipe is about ten minutes. The burdock will change color from milky white to shiny gray/brown. This burdock recipe will give you a crisp, crunchy, earthy, and delicious dish.
Recipe from /www.herbalmusings.com