Ads
related to: stir fry daikon radish recipes
Search results
Results From The WOW.Com Content Network
The non-fried version is soft all over. It is one of the standard dishes found in the dim sum cuisine of China as well as in overseas Chinatown restaurants. It is also commonly eaten during Chinese New Year , since the word for radish ( 菜頭 ; chhài-thâu ) is a homophone for "good fortune" ( 好彩頭 ; hó-chhái-thâu ) in the Hokkien ...
Traditional takuan—using daikon radish that has been sun-dried and then pickled in a rice bran bed—is sometimes stir-fried or braised when getting older and sour. Some sushi rolls use strip-cut takuan for ingredients, e.g. shinkomaki (takuan only) and torotaku-maki (maguro [fatty tuna] and takuan).
Daikon radish sprouts (kaiware-daikon (貝割れ大根, literally "open-clam-like daikon")) are used raw for salad or garnishing sashimi. Daikon leaves are frequently eaten as a green vegetable. They are thorny when raw, so softening methods such as pickling and stir frying are common.
Radish slices add zing to salads—but that's just one way to enjoy this snappy member of the mustard family.
Radishes are painfully underrated. First of all, they’re crisp, peppery and strike a unique balance between sweet and spicy. They also taste great on pretty...
Mix cornstarch, broth, honey, vinegar, soy and pepper. Cook chicken in nonstick skillet until browned. Add cornstarch mixture, carrots and water chestnuts. Cook and stir until mixture boils and ...
1. Preheat the oven to 325°. In a large enameled cast-iron casserole, heat the vegetable oil. Season the ribs with salt and pepper and cook over moderately high heat, turning a few times, until richly browned, about 10 minutes.
It is made with radish cake (steamed rice flour, water, and shredded white daikon), which is then stir-fried with eggs, preserved radish, and other seasonings. The radish cake is often served in large rectangular slabs which are steamed and then later fried whole. Alternatives to chai tow kway include those made of taro or solely of rice flour.