Best Stir Fried Daikon Recipes

STIR-FRIED BOK CHOY AND DAIKON WITH CRISP TOFU

Steps:

• 1. Cut the leaves from the stems of the bok choy. Trim the stems as necessary, then cut them into 1-inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems. 2. Put 2 tablespoons of the oil in a large skillet over medium heat. When it’s hot, slide in the tofu, working in batches if necessary to avoid overcrowding the pan. Cook until the bottoms are crisp and golden, 3 to 5 minutes; carefully flip and cook for another 3 to 5 minutes on the other side. When the tofu slices are done, transfer them to paper towels to drain. 3. Add the remaining 2 tablespoons oil to the pan and raise the heat to medium-high. When it’s hot, add the onion, garlic, ginger, and chile and cook, stirring, for just 1 minute. Add the bok choy stems and daikon and cook, stirring occasionally, until they just lose their crunch, about 3 minutes. 4. Add the bok choy leaves and about 1⁄2 cup water. Cook, stirring occasionally, until the liquid evaporates and the stems and radish are fully tender, 5 to 10 minutes; add a little more water if necessary. Return the tofu to the pan, stir in the soy sauce, and sprinkle with black pepper. Taste and adjust the seasoning. Serve hot or at room temperature.

STIR-FRIED DAIKON

Steps:

• Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir fry for 1 minute. Add the water and continue stir-frying until all the water has evaporated.
• Add the soy sauce, sugar, and chili oil, mixing everything together viorously and cooking for 30 seconds more.
• Immediately transfer to aserving platter. Serve hot.