Hot and Spicy Sesame Sunchokes

  • Yield 4 servings

Sunchokes are a tuber that can be used much as potatoes are used. Here they’re sautéed with sesame oil and other Asian flavors.

This recipe can also be enjoyed chilled the next day.


2 teaspoons olive or canola oil
1 teaspoon Asian sesame oil
1 garlic clove, minced
1/4 teaspoon crushed dried red pepper flakes or small jalapeno, minced
1 pound peel-on sunchokes, thinly sliced
Water, as needed
1 tablespoon soy sauce
1 tablespoon rice vinegar
1 tablespoon sesame seeds


  1. Heat both oils in a large nonstick saute pan or skillet over medium heat. Add garlic and pepper flakes; saute 30 seconds until garlic begins to turn light brown. Add sunchokes and stir well to combine. Saute 3 minutes, adding a drop of water, if needed, to prevent sticking. Add soy sauce, vinegar and sesame seeds. Continue to saute 1 minute and serve.



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