Chinese-style Braised Daikon Radish
This is one of my favorite daikon radish recipes because it focuses solely on the daikon. It is a little salty, sweet, and ready in 10 minutes. Even though it only uses one piece of star anise, it is very aromatic. Because it is mostly a vegetable dish, I recommend adding a pinch of MSG to bump up the umami, but it is not required.
Ingredients
Sauce
- ½ teaspoon dark soy sauce
- 1 tablespoon soy sauce
- 1 teaspoon oyster sauce
- 1 teaspoon sugar
- ½ cup chicken stock (see notes)
- ⅛ teaspoon MSG (optional)
Stir-fry
- 1 teaspoon cornstarch
- 2 tablespoons neutral oil
- 1 2-inch piece ginger
- 1 star anise
- 1 scallion (green and white parts separated)
- 1 ½ pounds daikon (cut into ½-inch thick and 1-inch wide chunks)
Instructions
- In a small bowl, combine the sauce ingredients and set aside.
- In another small bowl, combine the cornstarch with 2 teaspoons of water and set aside.
- Heat two tablespoons of oil in a wok over medium heat until the oil shimmers. Reduce the heat to low and add the ginger, star anise, and scallion whites. You want to cook them gently for 1 minute until they smell very delicious.
- Increase the heat to high, add the daikon, and stir-fry for 3 minutes until the edges turn translucent.
- Add the sauce mixture and bring everything to a boil.
- Cover the wok with a lid and reduce the heat to a simmer. Cook for 10 minutes until the daikon is soft and tender. Finally, give the cornstarch mixture a stir and mix it in to thicken the sauce. Garnish with scallion greens and serve with rice!
Nutrition
Calories: 352kcalCarbohydrates: 20gProtein: 5gFat: 29gSaturated Fat: 2gPolyunsaturated Fat: 8gMonounsaturated Fat: 18gTrans Fat: 0.1gCholesterol: 2mgSodium: 827mgPotassium: 885mgFiber: 6gSugar: 12gVitamin A: 63IUVitamin C: 76mgCalcium: 104mgIron: 2mg
Nutrition information is calculated using an ingredient database and should be considered an estimate.
Did you make this?Let me know how it was!