Chinese Broccoli with Dried Radish 萝卜干炒芥蓝

Traditionally, Kiriboshi daikon (dried shredded daikon-radish) is white daikon-radish shredded into strips then dried in the sun. The drying process brings out the sweetness, and concentrates the fiber and mineral content typically calcium, iron, magnesium.

Compared to the typical heavily-salted Chinese preserved radish (sometimes used in fried egg omelette), Japanese dried shredded daikon has no added salt or sugar, thus much healthier.


As I do not cook traditional Japanese dishes at home, how about giving a new spin on a Chinese stir-fry with this Japanese ingredient?



Gai Lan (Chinese Broccoli ) with Japanese Dried Radish 萝卜干炒芥蓝
Ingredients:
2 tbsp rehydrated dried sweet radish
2-3 cloves garlic, minced
1 packet Gai Lan (Chinese Broccoli), leaves only (Note: save the stems for other dishes e.g. Vegetarian Fried Rice), rinsed
Pinch of salt and ground white pepper

Directions: Lightly saute radish and garlic in cooking oil, add the vegetables and steam-saute till vegetables are cooked.

Sharing with Hearth and Soul

Tag: stir-fry vegetables, dried daikon radish

An Escape to Food on Facebook