Prep the gobo: Peel and julienne or shred the burdock root into matchsticks. Immediately soak in cold water with a splash of vinegar for 5 minutes to prevent oxidation, then drain well and pat dry.
Start with gobo: Heat 1 Tbs vegetable oil in a large wok or skillet over medium-high heat. Add the gobo first and stir-fry for 3-4 minutes until it begins to soften and loses its raw, fibrous texture. It should become more tender but still have some bite.
Add aromatics: Push gobo to the side, add remaining 1 Tbs oil to the center. Add ginger and garlic, stir-fry for 30 seconds until fragrant (don't let it burn!).
Add firm vegetables: Add bamboo shoots and water chestnuts. Stir-fry for 2-3 minutes, tossing constantly to combine with the gobo and aromatics.
Add green onions: Toss in the white parts of green onions (save green tops for garnish), stir-fry for 1 minute.
Finish with bean sprouts: Add bean sprouts and the green parts of green onions. Stir-fry for just 30-60 seconds - they should stay crunchy!
Season: Drizzle with sesame oil, sprinkle with white pepper, toss to combine. Remove from heat immediately.
Ready for poaching: This aromatic vegetable base is now ready to receive the poaching liquid and fish on top!
⚠️ Gobo Prep Note: Burdock root oxidizes quickly (turns brown) when cut. Keep it in acidulated water (water + vinegar/lemon juice) until ready to use, or prep just before cooking.
💡 Pro Tip: The gobo needs more cooking time than other vegetables due to its fibrous nature. Starting it first ensures everything finishes at the right texture - gobo tender, sprouts still crunchy!
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📋 Recipe Notes:
Yield: 4 servings (vegetable base for poached fish)
Gobo (Burdock Root): Earthy, slightly sweet flavor; becomes tender when cooked. Rich in fiber and antioxidants. Look for firm, unwrinkled roots.
Cook order matters: Gobo → aromatics → firm vegetables → quick-cooking vegetables. This ensures proper texture throughout.
Texture goal: Gobo should be tender but not mushy, sprouts should stay crispy, bamboo shoots provide firmness
Total cook time: ~8-10 minutes for the entire stir-fry
Substitutions: If gobo unavailable, can use julienned carrots or parsnips (but reduce initial cooking time to 2 minutes)
Make ahead: Can prep all vegetables in advance, but cook just before serving for best texture
Next step: This vegetable base will be topped with poaching liquid and sole fillets