As the weather gets cooler and a fresh blanket of snow just fell, I’m looking for something warming. I’m also neck deep in Christmas baking so I’ve been eating my share of sweet treats and needed a ton of veggies. I decided to bridge the gap with a sweet and sour idea with a hearty twist using mostly root vegetables.
While carrots often appear in a stir fry, I wanted a deeper flavour and heartier body to the stir fry so by adding sliced celeriac and parsnips along with carrots and a few other flavourful elements, it made for a hearty lunch.
- ¼ cup sweet chilli sauce
- ¼ cup brown sugar
- ¼ cup rice wine vinegar
- 1 Tbsp corn starch + 2 Tbsp cold water
- 2 green onions, chopped
- 1 Tbsp fresh ginger, peeled and grated finely
- 1 clove garlic, peeled and minced
- 3 cups mixed root vegetables (carrot, celeriac, parsnips), peeled and sliced
- 2 stalks celery, sliced
- 1 sweet bell pepper, seeds and stem removed, cut into chunks
- In a medium bowl, stir together the sweet chilli sauce, brown sugar and rice wine vinegar. In a separate small bowl, stir together the corn starch and water. Set aside.
- Heat a wok over high heat. When the wok is hot, add 1 tsp of oil. When the oil is smouldering, add the ginger, garlic and the white part of the green onions. Sauté and shake the wok for a minute or so to soft and lightly brown.
- Add the root vegetables. Toss for 30 seconds to coat the veggies in the ginger-garlic mixture. Add 1 cup of water and cover for 5 minutes or so to cook the sliced veggies to a tender crisp. Stir fry for a further minute or two to reduce any remaining liquid.
- Add the celery and bell peppers. Stir fry for 2-3 minutes to lightly soften.
- Add the sweet chilli mixture and toss to coat. Add a few tablespoons of water and the corn starch mixture. Bring to a simmer and stir quickly, coating the veggies in the thickened sauce. Toss with the green parts of the green onions. Serves 2 with rice as a hearty lunch or 2-3 as a side with chicken and rice.