Unorganized Cooking: Wok It Like I Talk It


Yes you read that title right and no I’m not apologizing for that joke. I actually went to buy a wok just to do this title. In this episode, I am nosediving into the Fire Nation in an attempt to stir fry burdock root.


  • Burdock
  • Carrot
  • Onion
  • Honey
  • Red Chili Flakes
  • Garlic Powder
  • Sesame Oil
  • Soy Sauce
  • Sesame Seeds
  • Lemon

Cooking Time: 25 mins. if you weren’t panicking over the oil popping


  1. First, wash just half of your burdock since this thing is way too much for just one serving.
  2. With the edge of a spoon, peel the skin of the burdock. This root oxidizes instantaneously –and that’s not an exaggeration either; this really does oxidize the second it meets oxygen.
  3. Cut off just the tip of the burdock and dispose it.
  4. With a paring knife, and pointing away from you, shave long, thick pieces off the burdock like a pencil. Also, to Silent, Boomer, X, Y, Millennial, and Z generations, this should make all of you grateful we have pencil sharpeners because I would’ve failed classes if I still had to whittle my pencils.
  5. Just like my recital, this next step is very vital. Once you cut about half the root, put it in a strainer and wash it several times until the water is clear. And like that, the oxidization is gone, even though water has oxygen.
  6. Squeeze half a lemon over the burdock and mix it well. This isn’t really much for flavour, but more as an antioxidant.
  7. Place the strainer over paper towels to absorb moisture.
  8. With the carrot, do the same thing, but more cautiously considering the root is more fibrous. Use half of the carrot.
  9. With 1/4 of the onion, cut it into wedges and separate the strips.
  10. Wash the carrot and onion, and dry that too. Sesame oil in a hot wok is not a pleasant experience.
  11. You don’t really need a wok, but I just wanted to make a joke for the title. You can use a frying pan, but if you are using a wok, make sure it’s non-stick and hopefully without teflon because I’m not about to even get into the whole topic of seasoning your wok; that’s YouTube’s job. Also, if it’s teflon free, then how do they coat it? I know well this wok is not ceramic.
  12. On medium low to low heat, add 1 tsp. to 1 and 1/2 tsp. of sesame oil. I highly suggest you get a shield for this because one drop of water in hot oil was like witnessing Chernobyl, and I wasn’t ready like always. Can’t find a shield, then just use the lid from one of those metal steam table containers. Can’t find that either? Well then guess you’ll just have to suffer the same fate I did.
  13. First, you want to add in the burdock and stir with a wooden spatula for 1-2 minutes, followed by the carrot, and then the onions. Metal would scratch the wok.
  14. Next, add 1 and 1/2 tsp. of soy sauce, 1/2 tsp. chili flakes, 1 tsp. honey, and 1/2 tsp. garlic powder. Stir on medium heat, that is if the sesame oil allows you to, for 5-8 minutes, or at least the vegetables are slightly soft but with a crunch, because these were somewhat and slightly raw.
  15. In a small bowl, serve yourself once the food cooled down enough but is not an iceberg.

And there you have it. After recreating Vesuvius on your kitchen stovetop, you should have stir fried burdock, or also known as stir fried gobo.