Sounding Radish Xiang Luo Bu Si
Erin Crain
from Clay: Adapted from Dunlop’s Revolutionary Chinese Cookbook. The name alone is worth making it.
ingredients
- 1 lb. daikon
- salt
- 1 fresh red chili
- 2 green onions
- 1 t. light soy sauce
- 1/2 T. white rice vinegar
- oil
- sesame oil
directions
- 1
1. Peel the daikon and cut into matchsticks. Mix with 1/2 T. salt then let sit for 15 minutes.
- 2
2. Mince the white part of the green onions and reserve. Cut the green tops into pieces the same length as the daikon.
- 3
3. Stem the chili, and cut into matchsticks.
- 4
4. Drain the daikon and squeeze dry. Heat the wok until extremely hot over a very high flame, add the oil, swirl to coat, then add the white parts of the green onions and chili. Stir-fry for just a few seconds, until fragrant.
- 5
5. Add the daikon, and stir-fry for a minute. Add the soy sauce, vinegar, and green onion tops. Drizzle with sesame oil, and serve.
Source: Clay Marc Bond
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