1/2 small lotus root, thinly sliced few drops of tamari or a pinch of sea salt
1/4 teaspoon grated gingerroot
Sauté the burdock first in the sesame oil or water for 2 to 3 minutes. Add the carrots and sauté for 2 to 3 minutes longer. Place the lotus root on top. Add water to half cover the vegetables and a few drops of tamari or a pinch of sea salt. Cover and cook until almost tender. Add more seasoning to taste and the grated gingerroot. Cook off remaining liquid, turn off the flame, and let sit for 1 to 2 minutes before serving.