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6 servings
20 min active time
35 min total time
4.0 (1 vote)
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Original
4 lbs | |
2 | |
4 oz | |
4 tsp | |
1 cup | |
3 Tbsp | |
3 Tbsp | |
1 cup e.g. shaoxing |
Amount per serving
Daily %
Calories
298
15%
Total Fat
12 g
15%
Cholesterol
6.0 mg
2%
Sodium
1564 mg
68%
Total Carbohydrates
40 g
15%
Fiber
5.6 g
20%
Total Sugar
20 g
Proteins
4.3 g
9%
Calcium
91 mg
7%
Iron
1.5 mg
9%
Potassium
833 mg
18%
Vitamin D
0 mcg
0%
Daily % are based on a 2000-calorie diet. Your daily values may be higher or lower depending on your needs (guideline from FDA).
Disclaimer: The nutrition depends on the products you use, as there can be large variations between products. This information may be incomplete/inaccurate, as we may not have accurate data for some ingredients.
- 1Gather ingredients.
- 2Peel the daikon radish and roll cut into bite-size pieces.
- 3Slice the white part of the scallion into 1 inch pieces, and slice thinly the green part.
- 4Slice the ginger thinly. Set aside for later.
- 5On a pan, heat 2 teaspoons of olive oil over medium-high heat. Add ginger slices and the white stems of scallion. Sauté them until fragrant.
- 6Add the daikon radish in the pan. Stir-fry until the surface of the radish turns slightly brown (3-5 minutes).
- 7Add half a cup of water or just enough to cover the ingredients. Pour soy sauce, soybean paste and cooking wine into the pan. Bring to a boil, while stirring.
- 8Cover and turn the heat down to medium-low. Simmer for 10 to 12 minutes. Check on the amount of sauce occasionally to avoid burning. Add water if needed.
- 9Remove the lid. If there's too much liquid, turn the heat to medium-high and cook until the sauce thickens.
- 10Sprinkle green scallions and serve.
Published by Julien Amelot