Daikon with Chilies & Ginger (Vegan) Thank Pat

October 2, 2005

I really enjoy daikon radish. I've used it often but not like the recipe you posted. You bet I will try it soon....Thanks, Donnaveggiehound <veggiehound wrote:

Just posted this to one of my groups and thought this one might like to have it too!I have eaten daikon, but until recently had never cooked it at home. Looking forsomethingon the KISS principle, I found this recipe, slightly adapted (of course) for mylove ofspiciness.RED-COOKED DAIKON WITH CHILIES & GINGER (VEGAN)1 bunch (1 pound - 450 g) daikon, `roll'-cut in bite-size pieces (or just`chunk' em)2 Tbsp canola oil2 spring onions (scallions), sliced diagonally into bite-size lengths3 `coins' of peeled fresh ginger, cut into mini-matchsticks2 Tbsp mushroom soysauce1 tsp turbinado sugar3 garlic cloves, chopped2 or 3 red thai chillies1 tsp sesame oil3 or 4 Tbap chopped cilantro (fresh coriander leaves)Put the canola oil into a skillet over medium-high heat and add onions, gingerand

chiliesand stir for a moment or two. Add ginger and daikon, stir to coat with the oiland flavours,add the soysauce, turbinado and just under a cup of water (you might need towatch thewater level, according to the size and weight of your pan). Bring to the boil,cover andreduce heat. Cook about 20 minutes, but give it a stir now and then and checkthe waterlevel. When daikon is cooked, uncover and turn up the heat to reduce the liquid- you'llwant a little over 1/4 cup - enough to keep it nice and moist with a littlesauce withoutbeing soupy. Add half the cilantro and all the sesame oil, stir, and servetopped with theremaining cilantro.pat"I guarantee you, this place willblow your mind."Source: Norman WhitfieldPsychedelic Shack

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