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Stir-fried Chinese Radish (Many thanks to Louisa Lam for this recipe) Read the
article here.
Ingredients:
- About 10 dried Chinese black mushrooms (fungi), soaked overnight
- 1 large Chinese radish
- 2 cloves garlic
- 3 tsp oyster sauce
- 1 fresh chili pepper, sliced.
- Small piece of ginger (about 2 inches (5-6 cm) long
- Oyster sauce
- Vegetable oil
Optional:
- pinch of sugar
- a little soy sauce
- a little sesame oil
- a little chili sauce - if you like a bit more spice
- finely chopped spring onion
Peel and slice the radish into fairly thin slices. Remove any core of
the (if necessary) and slice them if you prefer them smaller. Peel and
finely mince the garlic and ginger.
In the same wok you used for the spring roll, add a little oil and stir
fry all ingredients until the radish turns a glassy but is still firm. Add
the little oyster sauce, salt and water as needed. There should be a little
liquid in the vegetables at all times while cooking or the radish will get
too dry and begin to burn. When the vegetables are cooked, place in an
oven-proof dish and keep hot while preparing the rest of the feast.
Article by: www.eclecticcooking.com. Do you know how to cook a juicy salmon? How to avoid crying when cutting onions? How to prevent avocados from turning black? Visit The Eclectic Cooking Ezine, portal to cooking and nutrition featuring freelance writers, doctors, and authors. Free weekly newsletter subscription: update@eclecticcooking.com. |
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