Spicy Tossed Radish Greens
My brother brought over two white radishes today, freshly pulled straight from the field, so crisp and fresh their greens are still bright and vibrant. Many people note that white radishes are a good source of vitamin C, but turnip greens actually contain far more of the nutrient. Juicy, crisp, tender and refreshing, today I’m making quick-fried mixed turnip greens — the texture is absolutely delicious.
Ingredients
radish greens
1 handful
scallion
1
garlic
5
Instructions
1
Step 1
Freshly harvested large white radishes.
2
Step 2
Remove the radish greens, discard any damaged leaves, and trim off the root ends.
3
Step 3
Rinse thoroughly.
4
Step 4
Bring a pot of water to a boil, add a pinch of salt and a few drops of oil. First blanch the radish stems for 2 minutes, then remove and rinse in cold water. Next blanch the radish greens for 30 seconds, remove, rinse in cold water, squeeze out excess moisture, and cut into small dice.
5
Step 5
Mince the garlic, chop the scallion into small pieces, and cut the dried chilies into short segments.
6
Step 6
Place the chopped radish green dice into a bowl, then add salt and chicken powder.
7
Step 7
Heat oil in a pan, add the chili segments and Sichuan peppercorns, and fry over low heat until fragrant.
8
Step 8
Pour the infused oil over the radish greens, then add sesame oil to taste and toasted sesame seeds.
9
Step 9
Mix well and transfer to a serving plate.
10
Step 10
Crisp, tender, and refreshing, this is a great appetizer for drinking.
11
Step 11
Finished product photo.
