In gearing up for the winter storm, I wanted to make a hearty dish using all of the root vegetables I had in my refrigerator, along with some beans, to last the weekend. This dish satisfied all of those requirements. Feel free to adjust the spices and the vegetables to use what you have in your fridge. Stay warm!
- 1 onion, cut in half, then sliced into crescent moons
- 3 carrots, cut into rounds
- 3 parsnips
- 1 small head broccoli, cut into flowerets
- 2 burdock root, chopped fine
- 3 cups butternut squash, cut into small cubes
- ½ Napa Cabbage, chopped
- 2-3 portabella mushrooms, sliced or any other mushrooms you like
- 1 bok choy
- 1 can cannellini beans, drained
- 1 cup cherry tomatoes, cut in half
- 1 ½ Tbs grated ginger
- 1 ½ Tbs chopped garlic
- Olive oil
- 3 Tbs. tamari (to taste)
- 1 TBs tahini
- 1 Tbs. Dark sesame oil
- 2 Tbs. Aji Mirin cooking wine
- 2 Tbs Good Tasting Nutritional Yeast
- Hot sesame oil or red pepper may be added if you would like it spicy
- Cover the bottom of wok with oil.
- When oil is hot, add onions, butternut squash, carrots and parsnips.
- Meanwhile, in small sauce pan, cover burdock root with water, and bring to a boil. Reduce heat to simmer, and cook covered for 15 minutes, until soft.
- Add the garlic and ginger to wok. Continue cooking at medium to high heat, stirring constantly for 5 minutes.
- Then add the broccoli, bok choy, napa cabbage and mushrooms. Depending on the size of your wok, you may need to do this in batches, until the greens cook down.
- Once the greens have cooked, add the beans and tomatoes.
- Add the burdock root, along with the water to the vegetables.
- Add the nutritional yeast, tamari, sesame oil, mirin and tahini. Add a little water if needed.
- Cover wok and lower heat. Let all the tastes come together for 5 minutes.
- Add more tamari or other spices, if desired.
Step-By-Step Photo Instructions
Cover the bottom of wok with oil. When oil is hot, add onions, butternut squash, carrots and parsnips. Meanwhile, in small sauce pan, cover burdock root with water, and bring to a boil. Reduce heat to simmer, and cook covered for 15 minutes, until soft.
Add the garlic and ginger to wok. Continue cooking at med. high heat, stirring constantly for 5 minutes. Then add the broccoli, bok choy, napa cabbage and mushrooms. Depending on the size of your wok, you may need to do this in batches, until the greens cook down.
Once the greens have cooked, add the beans and tomatoes. Add the burdock root, along with the water to the vegetables.
Add the nutritional yeast, tamari, sesame oil, mirin and tahini. Add a little water if needed.
Cover wok and lower heat. Let all the flavors come together for 5 minutes. Add more tamari or other spices, if desired.
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