Crispy deep fried parsnip tossed in finely chopped ginger and garlic chilli and soy sauce. Season it with black pepper and have it with dip.
* Percent Daily Values are based on a 2000 calorie diet.
All nutritional information presented are estimates and not meant to substitute professional dietary advice or treatment
In a wok heat ½ ltr oil. When the oil is hot, add 400 gm parsnips cut into 1 cm thick, 4 cm long pieces.
Deep fry for 5 minutes till lightly golden.
Use a slotted spoon or sieve and remove the parsnips from the hot oil. Drain off the excess grease.
Pour the oil out into a container and retain 1 to 2 tsp in the wok.
Fry 10 gm finely chopped ginger ,4 finely chopped cloves of garlic, 1 finely chopped spring onion, and ½ tsp coarsely ground black pepper and stir for a few seconds till fragrant.
Then add 3 thinly sliced red chillies and the fried parsnips.
Stir fry for 1 minute to combine the flavours and coat the parsnips pieces with the fried ingredients.
Next add1 tbsp light soy sauce and salt to taste. Mix well for a few seconds.
Take off the heat and transfer to a plate.