Stir Fried Daikon Recipes
PAN FRIED DAIKON CAKE
These crispy savory cakes are a unique and tasty way to enjoy daikon radish. Like an Asian twist on a modified latke recipe. If you like spiciness and the bitter taste of radish, you'll love this recipe. If not, give it a try anyway, dipped in ketchup, sour cream, miso mayo, jam, or whatever floats your boat.
Provided by Brett
Categories Appetizers and Snacks
Time 51m
Yield 4
Number Of Ingredients 10
Steps:
- Place the daikon in a large bowl and sprinkle with the salt. Refrigerate for 30 minutes.
- Drain daikon. Stir in the garlic, onion, egg, bread crumbs, pepper, paprika, and chili garlic sauce. Mix well. Form into 8, small round patties.
- Pour oil into a large skillet. Heat over medium heat. Fry patties in the hot oil until firm and nicely brown, about 3 minutes per side. Drain on paper towels.
Nutrition Facts : Calories 162.1 calories, Carbohydrate 13.8 g, Cholesterol 46.5 mg, Fat 10.3 g, Fiber 1.6 g, Protein 4.1 g, SaturatedFat 1.5 g, Sodium 1433.6 mg, Sugar 2.3 g
STIR-FRIED DAIKON
From Farmer John's Cookbook, The Real Dirt on Vegetables. This cookbook is a really great guide to eating seasonal vegetables. We have been getting a lot of strawberry daikon in our csa box and I needed a great way to use it up. This recipe is quite tasty. I add tofu to it and serve over brown rice. I leave out the oil and instead use a quick spray of oil on the wok. I add sake if the vegetables start to stick. Although I change the recipe to fit my diet, I'm posting as written.
Provided by VegSocialWorker
Categories Low Protein
Time 20m
Yield 2-4 serving(s)
Number Of Ingredients 8
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.
Nutrition Facts : Calories 176.3, Fat 13.7, SaturatedFat 2.3, Sodium 1052, Carbohydrate 11.7, Fiber 3.5, Sugar 7.4, Protein 3.3
GINGERED VEGETABLE STIR-FRY
Categories Garlic Ginger Mushroom Side Stir-Fry Quick & Easy Wheat/Gluten-Free Lunar New Year Carrot Radish Winter Cabbage Gourmet Dairy Free Peanut Free Tree Nut Free Soy Free Kosher
Yield Serves 6
Number Of Ingredients 12
Steps:
- In a bowl stir together broth, rice wine or Sherry, sugar, cornstarch, and salt until combined well. Cut mushroom caps into 1/8-inch-thick slices.
- Heat a wok over high heat until hot. Add oil and heat until it just begins to smoke. Stir-fry carrots 3 minutes. Add daikon and stir-fry vegetables 2 minutes. Add mushrooms, cabbage, garlic, and gingerroot and stir-fry 2 minutes, or until carrots are crisp-tender. Stir broth mixture and add to vegetables. Stir-fry vegetables 1 minute.
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- Heat the oil in a wok over medium heat. Add the ginger and garlic, and cook for for 20 seconds.
- Add the carrot, and stir-fry for 30 seconds––the oil should turn an orange color. Add in the daikon, turn up the heat to high, and stir-fry for another 30 seconds.
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