Stir-Fried Carrot and Parsnip from The Sushi Experience by Hiroko Shimbo

Name: Stir-Fried Carrot and Parsnip from The Sushi Experience by Hiroko Shimbo
Ingredients: 1 tablespoon shoyu (soy sauce); Pinch sugar; ⅓ cup pine nuts or sliced almonds; 2 tablespoons sake (rice wine); 1 tablespoon mirin (sweet cooking wine); 1 tablespoon sesame oil and ½ tablespoon vegetable oil; ½ pound parsnips, peeled and julienned, 3 inches long (about 2½ cups); 1 medium carrot (about 3½ ounces), peeled and julienned, 3 inches long (about 1 cup)

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I had never tasted parsnips until I moved to America and quickly fell in love with this carrot-shaped winter vegetable. It tastes particularly great cooked in the Japanese style. Here I stir-fry it...

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Ingredients

1 tablespoon shoyu (soy sauce)
Pinch sugar
⅓ cup pine nuts or sliced almonds
2 tablespoons sake (rice wine)
1 tablespoon mirin (sweet cooking wine)
1 tablespoon sesame oil and ½ tablespoon vegetable oil
½ pound parsnips, peeled and julienned, 3 inches long (about 2½ cups)
1 medium carrot (about 3½ ounces), peeled and julienned, 3 inches long (about 1 cup)