QUICK CARROT DAIKON STIR-FRY
Carrot daikon stir-fry is one of my favorite side dishes. It’s nutritious, delicious, and can be paired with any Chinese dish!!
DO YOU KNOW WHAT DAIKON RADISH IS?
One of the most commonly used vegetables in Chinese cuisine is the daikon radish (luóbo or lo bak in Mandarin or Cantonese). There are many ways to incorporate daikon radishes into your diet. They can be used in soups, stir-fries, pickled or eaten raw. This radish, like other types of radish, has a smoky flavor when it’s raw but becomes mild when cooked.
Additionally, Daikon is a nutrient-dense food! It contains Vitamin C, phosphate, and potassium. Is it possible that it can also promote digestion and detoxify the liver?
You can find daikon radishes that are crisp and bright white at your local Asian food store. Radishes with bruising or dark spots should be avoided, as should radishes that are soft to the touch.
WHY THIS RECIPE?
To be honest, a buddy suggested I share this straightforward recipe with you all. During the colder months, I make it for him biweekly. Quick, easy, delicious, and nutritious.
Adding sweetness to the sourness of the Daikon is a good idea. If you can’t eat sugar, you may be interested to discover that other vegetables, such as carrots, onions, and corn, can provide a comparable level of flavor balance.
Oyster sauce is another key ingredient in the recipe. Daikon radish cakes (lo bak go) are always served with oyster sauce because they are a fantastic match for each other.
The vegan option for this dish is a mushroom-based vegan oyster sauce.
- 1 1/2 pounds of peeled and julienned daikon radish
- 3 slices of julienned ginger
- 3 cloves of smashed and chopped garlic
- 2 scallions
- 1 medium julienned carrot
- 1/4 cup of water
- 3 tablespoons of vegetable oil
- 1 1/2 tablespoons of oyster sauce
- 1 tablespoons of Shaoxing wine
- 1/2 teaspoon of sesame oil
- 1/2 teaspoon of salt
- 1/4 teaspoon of white pepper
- Heat oil in a wok. Cook the ginger and garlic for 20 seconds after adding them.
- Stir-fry the carrot for 30 seconds; the oil should become orange during this time. Turn the heat to high, add the daikon, and stir-fry for an additional 30 seconds.
- Add the white sections of the scallions, water, sesame oil, salt, oyster sauce, Shaoxing wine (if used), white pepper, and oyster sauce. Combine everything, then turn the heat down to medium, and cover. Until soft, simmer for 5-8 minutes.
- Remove the top, add the remaining scallions, and thoroughly combine everything. The meal is ready when the daikon is soft and transparent.