Stir-Fried Carrots and Parsnips with Ginger, Maple, and Anise

Name: Stir-Fried Carrots and Parsnips with Ginger, Maple, and Anise
Yield: Serves 4 as a side dish
Ingredients: 2 tablespoons, soy sauce, preferably light; 2 tablespoons, balsamic vinegar; 1 tablespoon, maple syrup; 1 1/2 teaspoons, anise seeds or fennel seeds; 2 tablespoons, peanut oil or canola oil; 1 teaspoon, peanut oil or canola oil; 3–4 , small carrots (about 3/4 pound), cut into 1/2- x 2-inch sticks; 3–4 , small parsnips (about 3/4 pound), cut into 1/2- x 2-inch sticks; 1 1/2 inch piece, fresh ginger, minced (about 2 tablespoons)

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Appears in Cook's Illustrated January/February 1999

Resist the twin temptations to toss in every vegetable in the refrigerator and to stir constantly while cooking.

SERVES4 as a side dish

TIME25 minutes

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 ...

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