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Method:
To prepare burdock, scrub with a brush
under running water. The skin has the flavor, so be sure not to
scrape it off. Cut into pieces 1½ inch long and soak in water
with a little vinegar added. Cut each piece lengthwise into thin
slices and soak again immediately in vinegared water. When the
color of the water changes to brown and the harshness is removed,
rinse in water and drain in a colander. Heat the oil in a pan
and stir-fry the burdock quickly over high heat, stirring with
chopsticks. When the whole is coated with the oil, add the red
chili pepper and mix well. Lower the heat to medium and gradually
add seasonings. Continue to stir-fry until the liquid is
reduced. Slant the pan and cook until the liquid is almost gone
(must completely be reduced to finish). Coat the whole with the
liquid. Transfer to a flat container to cool. Place in a
dish.
Note: To retain the flavor,
don't scrape away the skin of burdock.
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