Dry-braised Radish
Fry radish strips until soft, then dry-braise with doubanjiang (broad bean paste) and other seasonings for a sweet, fragrant flavor.
Ingredients
radish (washed, peeled, cut into 3 cm long, 1 cm wide strips)
500 g
doubanjiang (finely chopped)
to taste
soy sauce
to taste
sugar
to taste
Shaoxing wine
to taste
chicken powder
to taste
vinegar
to taste
oil (for frying the radish and stir-frying the doubanjiang)
to taste
water
a small amount
Instructions
1
Step 1
Wash the radish, peel it, and cut into strips about 3 cm long and 1 cm wide and thick. Fry in oil heated to about 60% hot until softened, then drain and set aside. Finely chop the doubanjiang.
2
Step 2
Heat a wok over the flame, add oil, and stir-fry the doubanjiang until crisp and the oil turns red. Add the radish pieces and stir-fry a few times. Pour in the Shaoxing wine, then add the soy sauce, sugar, chicken powder, and a small amount of water. Switch to low heat and let the flavors absorb into the radish, then drizzle in the vinegar to finish.
