Not quite the traditional flavoring here:
Braggs Liquid Aminos
Zhen Jiang Vinegar
Heat oil in a pan. Add the julienned or slivered burdock and carrots and broccoli stems. Sauté a bit, then add just enough of the flavoring ingredients to suit your taste, plus quarter cup water. Cover and cook till liquid is completely absorbed and the burdock root is tender enough.
I like a adding Balsamic vinegar for mildly sweet flavor and caramelization.
Serve warm or chilled, garnish with sesame seeds and spring onions.