2 TBS vegetable oil 2 Cups Parsnips or Carrots or mix, peeled and cut into thin matchsticks 2/3 Cup water 1 1/2 TBS soy sauce 1 1/2 TBS mirin 1 TBS agave nectar, or Honey or Sugar 1 1″ knob of ginger, peeled and grated 1 tsp toasted sesame seeds 1. Heat the oil in a large frying pan over high heat. Add parsnip/carrot and cook for 5 minutes, stirring occasionally. 3. Add enough water to come half way up the vegetables (about 2/3 cup, depending on the size of your pan). Bring the mixture to a boil, stir in the soy, mirin and agave, cover with a drop lid or sheet of foil. Turn the heat to low and cook for 15 minutes or until relatively soft. 4. Remove the lid, turn the heat to high and cook until the water has evaporated and the vegetables are glazed, about 2 minutes. Put the veggie mixture on a plate and squeeze over the grated ginger—essentially you are ‘seasoning’ the kinpira with the ginger juice. 5. Sprinkle with toasted sesame seeds