Vegetable Kimpira
A long cooking method for the cold: onion in half-moons, carrot and turnip in fine matchsticks are sautéed in sesame oil and cooked covered for forty-five minutes with a little water until evaporated, finished with shoyu. A warm, deeply sweet and very comforting dish.
Prep: 2 minCooking: 45–50 minVideo: 03:03DigestiveMildly warmingBest in: Winter
Properties
Properties of the recipe.
- It tones the kidneys, digestion and the stomach. With Hiziki seaweed it especially helps to remove fears and to increase self-esteem.
- In cold seasons it is recommended to have it 2 to 4 times a week, ideally at dinner, to warm the body.
- With tofu, seitán or tempeh it is a restorative dish that is easy to digest and assimilate.
Medical notice. Informational content based on the energetic nutrition method of Dr. Jorge Pérez-Calvo, MD. It guides your diet; it is not a medical diagnosis or treatment. If you have a health condition or take medication, consult your healthcare professional.
Preparation
- Scrub the vegetables well with a special brush to make the most of their skin and nutrients.
- Cut the onion into half-moons, washing the knife between vegetables so as not to mix flavors.
- Cut the turnip into thin strips and the carrot in the same way.
- Brush the pan with a little sesame oil and sauté the vegetables for 5 minutes.
- Add the water, cover and simmer over low heat for 45 minutes.
- After 45 minutes, add the shoyu and leave for 3 minutes more.
- By the end the water should have evaporated; if any liquid remains, leave it uncovered over the heat until the vegetables are dry.