This was my first time buying a Burdock Root or Gobo (in Japanese) and stir-frying this dish. Lots of times, I would buy food that was said to have medicinal benefits and this was one of them. You can read more about Burdock at Wiki. I heard people used this to make soup but I have yet to try it. I should have do a search but I wanted to make this dish first. My friend gave me this recipe and I also had a privilege to try it at her house. I quite liked it and thus prompted me to buy the Burdock root in the first place.
This root was quite harsh and fibrous and I didn't do the step as mentioned in wiki, "Burdock root is very crisp and has a sweet, mild, and pungent flavor with a little muddy harshness that can be reduced by soaking julienned or shredded roots in water for five to ten minutes."; perhaps that's why.
When my husband first saw this, he asked, "Are those gingers?" HAHAHA.... Looked similar to ginger right? I bet it will be delicious with ginger but probably use less than half of the amount. This stir-fried burdock root was a bit hard to chew but I loved it though. My girls couldn't eat this and my hubby didn't like it, so I "sapu" (finished) all.
I adapted the recipe from here, except I used fish sauce instead of soy sauce and chili flakes instead of dried chili Arbol.
I personally liked this sauce and it went well with the pork and burdock root. You can substitute the burdock with julienned ginger too. Or simply cook it without the burdock.