Parsnip and Ginger Stir Fry

Ingredients

• Parsnips (2 medium, peeled and sliced)
• Fresh ginger (1 tablespoon, minced)
• Garlic (2 cloves, minced)
• Carrots (2 medium, julienned)
• Bell pepper (1, sliced (any color))
• Snow peas (1 cup, trimmed)
• Green onions (2, sliced (for garnish))
• Cooked rice (2 cups, for serving)
• Sesame oil (2 tablespoons)
• Soy sauce (3 tablespoons)
• Honey (1 tablespoon)
• Red pepper flakes (1/2 teaspoon (adjust to taste))
• Salt (to taste)

Instructions

1. Heat the sesame oil in a large skillet or wok over medium heat until shimmering.
2. Add the sliced parsnips, minced ginger, and minced garlic to the skillet. Stir fry for 3-4 minutes, until the parsnips begin to soften and the garlic becomes fragrant.
3. Incorporate the julienned carrots, sliced bell pepper, and trimmed snow peas into the skillet. Continue to stir fry for another 3-4 minutes, ensuring the vegetables remain crisp-tender.
4. In a small bowl, whisk together the soy sauce, honey, red pepper flakes, and a pinch of salt until well combined.
5. Pour the sauce over the stir-fried vegetables and stir to coat evenly. Cook for an additional 1-2 minutes, allowing the flavors to meld and everything to heat through.
6. Serve the stir fry over a bed of warm cooked rice, and garnish with sliced green onions for a fresh finish.