Hunan-Style Stir-Fried Daikon Radish
1 min readThese crunchy, slivered radishes are wonderful on their own, or tossed with thin Asian noodles. Cold leftovers make a delicious topping for veggie burgers. For a milder dish, omit the chili pepper.
MAKES 6 SERVINGS
1 pound daikon radish, peeled and shredded
1⁄2 teaspoon salt
2 tablespoons water
3⁄4 teaspoon cornstarch
1 1⁄2 tablespoons peanut oil
1 fresh red chili pepper, seeded and finely chopped
2 scallions, green parts only, thinly sliced 1 tablespoon reduced-sodium soy sauce
2 teaspoons plain rice vinegar
1 teaspoon toasted (dark) sesame oil
Place the radish in a colander set over a deep-welled plate and sprinkle with salt; toss to combine. Let stand 15 minutes. Squeeze radish dry between paper towels and set aside. In a small container, mix together the water and cornstarch until thoroughly blended. Set aside. In a wok or large nonstick skillet, heat the peanut oil over medium-high heat. Add chili and cook, stirring constantly, 10 seconds. Add the radish and cook, stirring constantly, 1 minute. Add the scallions, soy sauce, and vinegar; cook, stirring constantly, 1 to 2 minutes, or until radish is crisptender. Reduce the heat to medium-low and add the cornstarch mixture and sesame oil; cook, stirring constantly, until thickened and glossy, 1 to 2 minutes. Serve at once.
{PER SERVING} Calories 56 • Protein 1g • Total Fat 4g • Sat Fat 1g • Cholesterol 0mg • Carbohydrate 4g • Dietary Fiber 1g • Sodium 292mg
