Stir-Fried Carrots and Parsnips with Ginger, Maple, and Anise
Appears in Cook's Illustrated January/February 1999
WHY THIS RECIPE WORKS
To arrive at a great vegetable stir-fry recipe that could be served with several Chinese-style dishes or as a side to grilled or roasted meats, we limited ourselves to two or three vegetables. Using a hot pan allowed the vegetables to char ...