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.