Beijing Radish Salad
This can be made with watermelon radishes or other types…
1 bunch watermelon radishes or one medium daikon radish
2 tablespoons rice or balsamic vinegar (or a combination)
1 tablespoon soy sauce
1 teaspoon sugar
2 teaspoons sesame oil
2 garlic cloves, finely chopped
Wash and julienne radishes. They can be peeled or not as you like. I often use a mandoline to do the julienne-ing, or you can grate them. Mix together the rest of the ingredients and dress the radishes with the dressing.
DAIKON RADISH REMOULADE
1 lb.
3 tbsp.
4 tbsp.
1 tsp.
1/4 cup daikon radish (available at specialty produce markets and many supermarkets), peeled
Dijon-style mustard
olive oil
wine vinegar
minced fresh parsley leaves
Cut the daikon into 2-inch-long fine julienne strips or grate it coarse. Rinse a large bowl with hot water, dry it, and in it whisk the mustard with 3 tablespoons hot water. Add the oil in a slow stream, whisking until the dressing is emulsified, and whisk in the vinegar and salt and pepper to taste. Add the daikon strips and the parsley and toss the mixture well. Serves 6.
Gourmet, April 1991
GINGERED VEGETABLE STIR-FRY
3 tbsp.
2 tbsp.
1 tsp.
1 tsp.
1 tsp.
1/4 lb.
2 tbsp.
1/2 lb.
1/2 lb.
1/2 lb.
2 lg. cloves
2 tsp. chicken broth
Chinese rice wine or medium-dry Sherry
sugar
cornstarch
salt
fresh shiitake mushrooms, stems discarded
vegetable oil
carrots (about 3 medium), cut into julienne strips
daikon (an Asian radish), cut into julienne strips (about 2 cups)
Napa cabbage, sliced thin (about 4 cups)
garlic, minced
minced peeled fresh ginger root
In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined will. Cut mushroom caps into 1/8-inch-thick slices.
Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and ginger root and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute. Serves 6.
Gourmet, February 1997