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Categories:
generous soy sauce rice vinegar honey chicken stock salt peanut garlic ginger scallions cilantro cornstarch
Viewed: 32 - Published at: 2 years agoIngredients
- 1 generous bunch large radishes, with greens (about 1 pound total), or 2 smaller bunches
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 2 teaspoons agave nectar or honey
- 2 tablespoons chicken stock, vegetable stock or water
- Salt and freshly ground pepper to taste
- 1 tablespoon peanut, canola, sunflower, or grape seed oil
- 2 teaspoons minced garlic
- 2 teaspoons minced ginger
- 1 bunch scallions, chopped, white and green parts separated
- 1/4 cup chopped cilantro
- 1 teaspoon cornstarch dissolved in 2 tablespoons water
Method
- Cut away greens from radishes and trim off bottoms of the stems.
- Wash in 2 changes of water and spin dry.
- Chop coarsely.
- Trim away tips of radishes and quarter lengthwise if large, cut in half if small.
- In a small bowl or measuring cup combine soy sauce, vinegar, agave nectar or honey, and stock or water.
- Have all ingredients within arms length of your burner.
- Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan.
- Add oil to wok or pan and swirl to coat sides, then add garlic and ginger and stir-fry for no more than 10 seconds.
- Add white parts of scallions and stir-fry for 30 seconds to a minute.
- Add radish greens, salt and pepper and stir-fry for 1 to 2 minutes more, until they wilt, and stir in radishes.
- Stir-fry for 1/2 minute and add soy sauce mixture.
- Stir-fry for a minute more, then stir in ilantro and scallion greens, stir together for a few seconds, add cornstarch slurry and stir until vegetables are glazed (less than 30 seconds).
- Remove from heat and serve.
