Triple Shred Stir-fry Burdock
ID: 14956971...
This is a refreshing, appetizing, and classic home-style vegetable dish. Burdock root, carrots, and dried shiitake mushrooms are cut into fine strips, stir-fried and braised with maltose and soy sauce, and finished with white sesame oil and white sesame seeds. It offers a crisp texture with a savory-sweet flavor profile, perfect served both hot or cold.
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🍳 Cooking Flow
Preparation: Peel and shred the burdock root, soaking it in salt water. Shred the carrots, shiitake mushrooms, and ginger. → Aromatics: Stir-fry the shiitake mushroom strips until fragrant, then add the ginger and burdock strips to soften, followed by the carrot strips. → Braising: Turn off the heat, add soy sauce, then turn to high heat to aromatically toast it. Add the mushroom soaking liquid, water, and maltose, cover, and braise on low heat for 3 minutes. → Reduction: Turn to high heat to reduce the sauce until about 10% remains. Turn off the heat, drizzle with white sesame oil, toss well, and plate with a sprinkle of white sesame seeds.
Cooking Steps
Brief Cooking Order
Preparation: Peel and shred the burdock root, soaking it in salt water. Shred the carrots, shiitake mushrooms, and ginger. → Aromatics: Stir-fry the shiitake mushroom strips until fragrant, then add the ginger and burdock strips to soften, followed by the carrot strips. → Braising: Turn off the heat, add soy sauce, then turn to high heat to aromatically toast it. Add the mushroom soaking liquid, water, and maltose, cover, and braise on low heat for 3 minutes. → Reduction: Turn to high heat to reduce the sauce until about 10% remains. Turn off the heat, drizzle with white sesame oil, toss well, and plate with a sprinkle of white sesame seeds.
Introduction
This is a refreshing, appetizing, and classic home-style vegetable dish. Burdock root, carrots, and dried shiitake mushrooms are cut into fine strips, stir-fried and braised with maltose and soy sauce, and finished with white sesame oil and white sesame seeds. It offers a crisp texture with a savory-sweet flavor profile, perfect served both hot or cold.
Step 1
Prepare a bowl of water, add 1/3 tsp of salt and stir to dissolve, creating a salt bath to prevent the burdock from oxidizing.
Step 2
Wash and peel the burdock, cut into sections, and soak in the salt water to prevent discoloration.
Step 3
Wash and peel the carrot, then place it in water to prevent drying.
Step 4
Remove stems from rehydrated shiitake mushrooms and squeeze out excess water. Slice both the caps and stems into fine strips.
Step 5
Cut the carrot into slices about 0.2 to 0.3 cm thick, then cut into fine matchsticks.
Ingredients List
Important Notes
✨ Maltose serves three purposes in this dish: First, it adds a glossy shine that prevents the dish from looking dull even after refrigeration; second, it provides a natural, gentle sweetness; third, it helps maintain the moisture and flavor of the ingredients.
💡 Since burdock root is quite hard, it is recommended to trim the bottom flat to stabilize it before slicing. When cutting into strips, use the tip of the knife to start and let the rest of the blade slide down gradually for safety.
⚠️ This recipe uses black bean soy sauce, which is lower in salt. If using regular soy sauce, it is recommended to halve the amount to 1 tablespoon to avoid over-salting.
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