Braised Radish
Braise tender, pre-cooked white radish sticks with seasonings for a savory, melt-in-your-mouth dish.
Ingredients
white radish (washed, peeled, cut into 3 cm long strips, 1 cm wide and thick, blanched in boiling water and drained)
500 g
Sichuan pepper oil
50 g
soy sauce
2 tbsp
salt
to taste
Shaoxing wine
to taste
MSG
to taste
sugar
to taste
chopped scallion
10 g
minced ginger
10 g
oil
2 tbsp
cornstarch slurry
to taste
Instructions
1
Step 1
Wash the radish, peel it, and cut into strips 3 cm long and 1 cm wide and thick. Blanch in boiling water until cooked through, then drain and set aside.
2
Step 2
Heat 2 tbsp of oil in a wok over high heat. Sauté the chopped scallion and minced ginger until fragrant. Add the soy sauce, sugar, Shaoxing wine, an appropriate amount of water, and the radish in order. Once it comes to a boil, reduce to low heat and simmer until the sauce is reduced by half. Stir in the cornstarch slurry and MSG, drizzle with the Sichuan pepper oil, mix well, and serve.
