Japanese-style parsnip and carrots

I found this recipe for parsnip kinpira when searching for something to do with parsnips and carrots that would be a good accompaniment to a soy-glazed fish preparation that the husband was planning for dinner.  I started with two parsnips and three carrots, basically doubling the recipe.

Peeled them and cut into rather large matchsticks.

First, steam the veggies for 3 minutes (add 1 cup of water to your pan and cover it).

Then drain off the water.

Add some olive oil and stir fry for three minutes.  (When writing this post, I see that I was supposed to use sesame oil as well as olive oil, according to the recipe.  I didn't see that before, so I just used olive oil.  I do remember reading once that you shouldn't cook with sesame oil though, because it doesn't hold up to heat; instead it should be used as a drizzle after cooking -- but maybe that isn't true or I'm just not remembering what I read long ago correctly?)

Then add 2 T of soy sauce, 2 T of sesame seeds, and 1/4 tsp of red pepper flakes.  I continued to stir fry the veggies for another minute or two to let the soy sauce cook in.

I liked them very much with dinner and then even more cold the next day in my lunchbox.

I still have many parsnips and carrots in my fridge, so will be making this again.