Burdock Root with Asian Vegetables and Tempeh

3-4 pieces burdock root (3 cups. Gobo) julienned

2 carrots, small julienne strips

1 t. chopped garlic

1 Tbs.chopped ginger

1 Tbs. chopped turmeric

2 Tbs oil

2 Tbs mirin

2 Tbs Tamari

2 blocks of Tempeh, cut into cubes

1 Tbs. Olive oil

1 Tbs. chopped ginger

1 Onion, cut into slivers and then halved

2 cups broccoli florets, cut into bite size pieces

½ napa cabbage, cut into shreds

2 cups sliced, baby Portobello mushrooms

2 baby Bok Choy, chopped

1 Tbs. chopped Garlic

2 Tbs. chopped ginger

2 Tbs. Turmeric

3 Tbs. mirin

3 Tbs. tamari

1 Tbs. dark sesame oil

Step-by-step Instructions:

Cover the bottom of a cast iron skillet with olive oil. When oil is hot, add the burdock and sauté for 10 minutes. On low heat. Stir to keep from burning, and add water if necessary. Cover and cook another 10 minutes, adding water or oil to keep from sticking. Add the carrots, ginger, turmeric, and garlic, and cook for another 10 minutes. Add the mirin and tamari and let it caramelize. Cook for a few minutes more, and set aside.

Tempeh- In med. size bowl, toss tempeh with olive oil, garlic and ginger. Lay out on a cookie sheet, lined with parchment paper. Bake at 400* until golden brown. Splash with Tamari and toss. Stir Fry Veggies- Saute the onion in a hot wok with olive oil. For 5 minutes. Add the broccoli and cook for 3 minutes. Add the garlic, ginger and turmeric. Add the mushrooms, and a little more oil. When soft, add the napa cabbage and bok choy, the mirin and the tamari., and cook down for 5 minutes until soft and flavors have come together. Add dark sesame oil, burdock root, and tempeh. Serve with Brown and Black Rice.