Prep 15 mins
Cook 5 mins
From Farmer John's Cookbook, The Real Dirt on Vegetables. This cookbook is a really great guide to eating seasonal vegetables. We have been getting a lot of strawberry daikon in our csa box and I needed a great way to use it up. This recipe is quite tasty. I add tofu to it and serve over brown rice. I leave out the oil and instead use a quick spray of oil on the wok. I add sake if the vegetables start to stick. Although I change the recipe to fit my diet, I'm posting as written.
- 2 tablespoons peanut oil
- 1⁄4 cup sliced scallion
- 1 medium daikon radish, thinly sliced (about 3 cups)
- 10 -12 red radishes, thinly sliced
- 2 tablespoons water
- 2 tablespoons soy sauce
- 1 teaspoon sugar
- 1⁄4 teaspoon hot chili oil, to taste (or more) (optional)
- Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir fry for 1 minute. Add the water and continue stir-frying until all the water has evaporated.
- Add the soy sauce, sugar, and chili oil, mixing everything together viorously and cooking for 30 seconds more.
- Immediately transfer to aserving platter. Serve hot.