My version of Kimpira

i really like the taste and texture of gobo (burdock root) and a couple of japanese friends had told me how to make kimpira - a simple stir fry gobo dish - something that i really need in my daily diet since i've been eating out too often these days.
i researched online and found out that most of the flavor comes from the skin of the gobo and some people just scrubbed the skin clean instead of peeling it. i used the back of the knife to scrap it slightly, then washed, boiled for 1 minute and let it sit in the pot for another 10 minutes. the gobo will continue to be cooked with the residual heat. take gobo out of hot water and dunk them in cold water to stop the cooking instantly, then cut into thin slices. i had some carrot and celery in the fridge so i thought i add a bit of each for flavor. cut the carrot into match stick size and shave the celery crosswise at and angle.
in a hot pan with hot safflower oil and sesame seed oil, add gobo, carrot and celery, stir to cook for about 3-4 minutes or until the vegetables are just cooked. season with soysauce, honey and cayene pepper. drizzle with more sesame seed oil and sprinkle with toasted black sesame seeds. i had this with steam rice for dinner, clean and simple. i felt lighter already!