Chinese Radishes
Savor the tender, savory goodness of "Chinese Radishes," a deliciously simple braised daikon radish recipe that’s perfect for weeknight dinners or as a flavorful side dish. In this dish, mild and slightly sweet Chinese radishes, also known as daikon, are simmered to perfection in a rich umami-packed sauce made from soy sauce, oyster sauce, and a touch of sugar, all thickened to a glossy finish with a cornstarch slurry. Aromatics like garlic and ginger infuse the dish with depth, while a garnish of fresh green onions adds a pop of freshness. Ready in just 35 minutes, this recipe is an easy way to elevate humble ingredients into a comforting yet elegant dish. Perfect for pairing with steamed rice, it’s a must-try for fans of Chinese home-cooked cuisine. Keywords: Chinese radishes recipe, braised daikon, daikon radish dish, easy Chinese side dish, umami-packed radishes.
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Recipe Information
Ingredients
- 2 medium-sized Chinese radishes (daikon)
- 2 tablespoons Vegetable oil
- 3 minced Garlic cloves
- 1 inch piece, thinly sliced Ginger
- 3 tablespoons Soy sauce
- 2 tablespoons Oyster sauce
- 1 teaspoon Sugar
- 1.5 cups Water
- 1 teaspoon Cornstarch
- 2 tablespoons Water (for slurry)
- 2 chopped for garnish Green onions
Instructions
Peel the Chinese radishes and cut them into 1-inch thick rounds or half-moons, depending on your preference.
Heat the vegetable oil in a large skillet or wok over medium heat.
Add the minced garlic and sliced ginger to the skillet. Stir-fry for about 30 seconds until fragrant.
Add the sliced radishes to the skillet and cook for about 2-3 minutes, stirring occasionally, until slightly golden on the edges.
In a small bowl, mix the soy sauce, oyster sauce, sugar, and 1.5 cups of water. Pour this mixture over the radishes in the skillet.
Bring the liquid to a boil, then reduce the heat to low and cover the skillet. Simmer for 15 minutes, or until the radishes are tender and can be easily pierced with a fork.
In a separate small bowl, combine the cornstarch and 2 tablespoons of water to create a slurry.
Uncover the skillet and increase the heat to medium-high. Stir in the cornstarch slurry and cook for an additional 2-3 minutes, stirring constantly, until the sauce thickens and coats the radishes.
Taste and adjust seasoning, adding a pinch of salt if needed.
Transfer the braised radishes to a serving plate, garnish with chopped green onions, and serve hot. This dish pairs well with steamed rice.
Nutrition Facts
Calories |
627 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 28.2 g | 36% | |
| Saturated Fat | 3.8 g | 19% | |
| Polyunsaturated Fat | 16.9 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 2974 mg | 129% | |
| Total Carbohydrate | 88.4 g | 32% | |
| Dietary Fiber | 28.5 g | 102% | |
| Total Sugars | 47.3 g | ||
| Protein | 16.0 g | 32% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 530 mg | 41% | |
| Iron | 7.9 mg | 44% | |
| Potassium | 4159 mg | 88% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
