【Key Ingredients】
– Main Ingredient (Autumn Special): Parsnips 4 oz (approx. 113g, choose smooth-skinned ones without dark spots)
– Main Ingredient (Color & Sweetness): Carrots 4 oz (approx. 113g, opt for locally grown seasonal ones for sweeter flavor)
– Main Ingredient (Crisp, Tender, Fragrant): Brussels sprouts 4 oz (approx. 113g, choose uniformly sized, firm, and plump)
– Main Ingredient (Starchy, Sweet Aftertaste): Golden beets 4 oz (approx. 113g, select bright-skinned, undamaged)
– Cooking Oil: 2 tablespoons (approx. 30ml) cooking oil (recommended: canola or camellia oil for high-heat tolerance and enhanced aroma)
– Basic Seasoning: Salt to taste, Black pepper to taste (freshly ground black pepper offers richer flavor)
【Preparation Steps】
1. Ingredient Prep (Crucial Step): Thoroughly wash the parsnips, carrots, and golden beets. Peel the outer skin (golden beets have thin skin; gently scrape off). Cut into uniform 0.5-inch (1.3 cm) cubes to ensure even cooking. Remove outer yellowed leaves from Brussels sprouts, trim off the hard bottom stem, then slice crosswise into 2-3mm thick rounds. Set aside (soak in water after slicing to prevent discoloration).
2. Heat the pan to lock in nutrients: Place a nonstick or cast iron skillet over medium heat. Once the pan is hot, add cooking oil and swirl to coat the bottom evenly (creating a thin film prevents sticking). Immediately add the diced carrots, parsnips, and golden beets. Maintain medium heat and stir-fry quickly.
3. Timed Stir-Frying for Texture Layers: Continue stir-frying for about 5 minutes. Gently press the vegetables with a spatula. When the parsnips and carrots feel slightly softened yet still firm, add the drained Brussels sprout slices. Increase heat to medium-high and stir-fry vigorously for 1 minute. This releases the sprouts’ fresh aroma while preventing overcooking and excess moisture release.
4. Season to retain crispness: Sprinkle with salt and freshly ground black pepper to taste. Toss vigorously for 10-15 seconds to evenly coat the vegetables. The vegetables should now be brightly colored, crisp-tender with a hint of nuttiness. Remove from heat immediately and serve.
