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
- 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.