“Three Cup” Root Vegetables : Foodwise

Ingredients

• 3 tablespoons toasted sesame oil, divided
• 1 (2–inch) piece fresh ginger, peeled and julienned
• 10 garlic cloves, smashed and peeled
• 3 scallions, white and green parts separated
• 6 cups mixed root vegetables (carrots, parsnips, sweet potatoes, turnips)
• ½ cup Shaoxing rice wine
• 4 tablespoons soy sauce
• 1 tablespoon brown sugar
• ¼ teaspoon white pepper
• ½ cup water
• ¼ teaspoon red pepper flakes
• 1 handful Thai basil, torn