Carrot and Parsnip Stir Fry

“Clipped out of our local newspaper. I made the ratio of carrot to parsnip more balanced.”

Ingredients Nutrition

  • 1 tablespoon regular sesame oil
  • 12 tablespoon vegetable oil (read *NOTE)
  • 34 lb small parsnip, peeled and julienned (about 3-inch long-approximately 2 cups)
  • 3 medium carrots, peeled and julienned (about 3-inch long)
  • 2 tablespoons sake
  • 1 tablespoon mirin
  • 1 pinch sugar
  • 1 tablespoon shoyu
  • 12 cup almonds (sliced or slivered)
  • Garnish
  • 2 tablespoons green onions (optional) or 2 tablespoons fresh chives (optional)


  1. *NOTE: For a little bit more "depth", you can substitute one half to one teaspoon of toasted sesame oil for part of the sesame oil or vegetable oil.
  2. In a large wok, heat up both oils on high heat.
  3. Add the parsnips and carrots, lowering heat to medium and stir frying until light golden.
  4. Turn up the heat to high and add the sake, mirin, and pinch of sugar. Cook until liquid is absorbed.
  5. Add the shoyu and almonds and stir fry an additional 30 seconds to 1 minute, stirring constantly so almonds don't burn.
  6. Garnish with green onions or chives if desired.
  7. Serve hot.

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