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Root Vegetables

Vegetable Medley Stir Fry with Chickpeas & Almonds

By Judy MacKenney

Serves 6–8


This delicious stir fry is nutrient dense and will increase energy and restore vitality.


1 cup each of long and short grain brown rice (previously cooked w/ 4 cups of water and 1” piece of kombu)

2 cups chickpeas (previously pressure-cooked with 1” piece of kombu)

1 large piece of burdock cut into matchsticks

2 medium carrots cut into matchsticks

1 cup chopped sweet onion

1 cup sweet corn (blanched 1-2 minutes, drained and removed from cob)

2 Tablespoons light sesame oil

2 Tablespoons shoyu/soy sauce or tamari to taste

¼ cup scallion, parsley or chives

½ cup lightly toasted, sliced or slivered almonds


1. Heat the skillet over a medium flame and brush with sesame oil. If using no oil, place a small amount of water to barely cover the bottom of the skillet and let it come to a boil.

2. Sauté the burdock for 2 to 3 minutes until it emits an earthy smell. Layer the carrots on top of the burdock, layer the onions on top of the carrots, then layer the corn on top of the onions.  Cover and cook about 10 minutes.

3. Remove cover and cook until all liquid is evaporated.

4. Scatter scallion and/or parsley and/or chives and lightly toasted slivered almonds.

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