📖 Instructions

1. Prepare the Sunchokes: Begin by washing about 1 pound of sunchokes thoroughly. There's no need to peel them unless the skin is particularly rough; a good scrub usually does the trick. Slice the sunchokes into thin, even rounds, about 1/8 inch thick. This ensures they cook evenly and quickly in the stir-fry.
2. Prep Other Vegetables: While you're at it, prepare your other vegetables. For this recipe, I recommend 1 red bell pepper, 1 yellow bell pepper, and 1 cup of broccoli florets. Slice the bell peppers into thin strips and cut the broccoli into bite-sized pieces. Also, mince 2 cloves of garlic and grate about 1 teaspoon of fresh ginger. Have everything ready to go before you start cooking, as stir-fries move quickly.
3. Make the Stir-Fry Sauce: In a small bowl, whisk together 2 tablespoons of low-sodium soy sauce, 1 tablespoon of rice vinegar, 1 teaspoon of sesame oil, 1 teaspoon of cornstarch, and a pinch of red pepper flakes (if you like a little heat). This sauce provides the perfect balance of savory, sweet, and tangy flavors.
4. Stir-Fry the Sunchokes: Heat 1 tablespoon of vegetable oil in a large wok or skillet over medium-high heat. Add the sliced sunchokes and stir-fry for about 5-7 minutes, until they start to soften and turn slightly golden brown. Make sure to stir frequently to prevent burning.
5. Add Aromatics and Other Vegetables: Push the sunchokes to one side of the wok, and add the minced garlic and grated ginger to the center. Stir-fry for about 30 seconds, until fragrant. Then, add the bell pepper strips and broccoli florets. Stir-fry for another 3-5 minutes, until the vegetables are crisp-tender.
6. Combine Everything and Add Sauce: Now, combine the sunchokes with the other vegetables. Pour the stir-fry sauce over everything and stir well to coat. Continue to stir-fry for 1-2 minutes, until the sauce thickens and glazes the vegetables. The sauce should cling nicely to the vegetables, creating a glossy finish.
7. Garnish and Serve: Remove the stir-fry from the heat and garnish with sesame seeds and chopped green onions. Serve immediately over cooked rice or quinoa for a complete meal. Enjoy the delightful crunch and nutty flavor of the sunchokes!
8. A quick note: Be careful not to overcook the sunchokes. They should be tender-crisp, not mushy. Keep a close eye on them while they're stir-frying.
9. Another thing is you can use whatever rice you prefer, but me? I use only basmati, it elevates the whole dish.