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Three Cup Vegetables


2 tablespoons canola or other neutral oil

6 cups root vegetables, such as carrots, parsnips, sweet potatoes and-or turnips, cut into half centimetre slices and halved or quartered if large (about 1 kilogram)

1 small piece ginger, peeled and thinly sliced

10 garlic cloves, smashed and peeled

¾ cup Chinese rice wine

6 tablespoons low-sodium soy sauce

3 tablespoons toasted sesame oil

2 tablespoons dark brown sugar

2 dried chillies or ¼ teaspoon chilli flakes

2 cups fresh basil leaves, torn if large


In a large frying pan, heat oil over medium-high heat until it shimmers. Add the vegetables, ginger and garlic, and cook, stirring occasionally, until vegetables are crisp-tender and browned in spots, 7 to 10 minutes.

Lower the heat to medium and stir in the rice wine, soy sauce, sesame oil, brown sugar and red-pepper flakes. Cook, stirring occasionally until the vegetables are tender and the sauce has reduced 10 to 15 minutes.

Remove from heat and stir in the basil.

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