New York City Kinpira

Ingredients

In this adaptation of Kinpira, we incorporate local New York City ingredients such as kale and bell peppers to add a touch of freshness and vibrancy to the dish. Additionally, we enhance the flavor profile by incorporating a spicy sesame sauce, which adds a kick of heat and depth to the dish, reflecting the bold flavors often found in New York City cuisine. We alse have the original recipe for Kinpira, so you can check it out.

• 2 large carrots, julienned (200g) 2 large carrots, julienned (200g)
• 1 burdock root, julienned (150g) 1 burdock root, julienned (150g)
• 1 red bell pepper, julienned 1 red bell pepper, julienned
• 2 cups kale, thinly sliced 2 cups kale, thinly sliced
• 2 tablespoons vegetable oil 2 tablespoons vegetable oil
• 2 tablespoons soy sauce 2 tablespoons soy sauce
• 1 tablespoon sesame oil 1 tablespoon sesame oil
• 1 tablespoon rice vinegar 1 tablespoon rice vinegar
• 1 tablespoon honey 1 tablespoon honey
• 1 teaspoon chili paste 1 teaspoon chili paste
• 1 teaspoon grated ginger 1 teaspoon grated ginger
• 2 cloves garlic, minced 2 cloves garlic, minced
• 1 tablespoon sesame seeds, for garnish 1 tablespoon sesame seeds, for garnish
• Salt, to taste Salt, to taste

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 8g, 1g
• Carbohydrates (total, sugars): 18g, 8g
• Protein: 3g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   In a large skillet or wok, heat the vegetable oil over medium-high heat.
2. 2.
   Add the julienned carrots and burdock root to the skillet and stir-fry for 3-4 minutes until slightly softened.
3. 3.
   Add the red bell pepper, kale, minced garlic, and grated ginger to the skillet. Continue stir-frying for another 2-3 minutes until the vegetables are tender-crisp.
4. 4.
   In a small bowl, whisk together soy sauce, sesame oil, rice vinegar, honey, chili paste, and a pinch of salt.
5. 5.
   Pour the sauce over the vegetables in the skillet and toss to coat evenly. Cook for an additional 1-2 minutes until the sauce thickens slightly.
6. 6.
   Remove from heat and transfer the Kinpira to a serving dish.
7. 7.
   Garnish with sesame seeds and serve hot.

Treat your ingredients with care...

• Carrots — Make sure to julienne the carrots into thin, uniform strips to ensure even cooking.
• Burdock root — Peel the burdock root before julienning to remove any tough outer skin.
• Kale — Remove the tough stems and thinly slice the kale leaves for a more delicate texture.
• Chili paste — Adjust the amount of chili paste according to your desired level of spiciness.
• Sesame seeds — Toast the sesame seeds in a dry skillet over medium heat for a few minutes until fragrant before garnishing the dish.

Tips & Tricks

• For a heartier version, add cooked tofu or tempeh to the Kinpira.
• Experiment with different vegetables such as daikon radish or zucchini for variety.
• Adjust the spiciness by adding more or less chili paste.
• Serve the Kinpira as a side dish or as a topping for rice or noodles.
• Make a larger batch and store leftovers in the refrigerator for up to 3 days.

Serving advice

New York City Kinpira is best served hot as a side dish alongside your favorite main course. It pairs well with steamed rice or noodles, adding a burst of flavor and color to your meal.

Presentation advice

To enhance the presentation of New York City Kinpira, arrange the colorful julienned vegetables in an attractive pattern on a serving platter. Sprinkle the dish with toasted sesame seeds for an added touch of elegance.