One vegetable, one pan, seven minutes. Green radish keeps a faint peppery bite unless it is cooked hard enough for the shreds to turn glassy, and that moment is the whole recipe. Ginger and broken dried chilies bloom in cool oil first so they perfume rather than scorch, and soy sauce goes in around the shreds rather than on top, so the seasoning lands where the heat is.
Home-style · Side
Shredded Green Radish Stir-Fry With Dried Chilies
A single green radish, shredded and flashed over high heat with ginger and broken chilies, turns translucent and sweet with nothing more than soy sauce and a pinch of salt.
- Prep10 min
- Cook8 min
- Serves2
- LevelEasy
Ingredients
| 1 | green radish, about 400 g , peeled |
| 2 slices | ginger |
| 3 | dried red chilies , broken |
| 2 tbsp | light soy sauce |
| to taste | salt |
| a pinch | MSG or chicken bouillon |
| 2 tbsp | cooking oil |
Method
- Peel the radish and cut it into fine, even shreds; a mandoline makes short work of this, and uniform shreds cook at the same rate.
- Heat the oil over low heat, add the chilies and ginger, and stir until they smell toasty but take no color.
- Raise the heat to medium-high, add the radish and toss constantly until the shreds soften and turn slightly translucent.
- Pour the soy sauce down the side of the pan so it sizzles before mixing in.
- Season with salt and keep stir-frying over medium heat for about 3 more minutes, until the shreds bend without snapping.
- Add the MSG right before turning off the heat, toss once more and plate.
Notes
- Watch the chilies at the start; if they darken past deep red the whole dish picks up a bitter edge.
- The shreds are done when they bend without snapping and no raw radish smell remains.
Ratios and technique checked against 66•食屿 on Douguo (素菜青萝卜丝｜零失败 清爽解腻小炒，青萝卜这样炒太香了). The method here is written by Stellaok; the photograph is the source kitchen's, credited on the image above and linked back to the page it came from. No recipe text is reproduced.