Xiang Luo Bu Si Sounding Radish Slivers Recipes

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XIANG LUO BU SI (SOUNDING RADISH SLIVERS)



Xiang Luo Bu Si (Sounding Radish Slivers) image

The unusual name of this traditional dish refers to the crunchy sound the salted and barely cooked radish slivers make when you bite them. From the Revolutionary Chinese Cookbook,this is easy to make, and pretty with the white, red and green colors.

Provided by FLKeysJen

Categories     Vegetable

Time 30m

Yield 8 serving(s)

Number Of Ingredients 10

1 lb daikon radish (Asian white radishes available in Asian markets and now in many grocery stores)
salt
1 fresh red chile
2 scallions (green parts only)
1 teaspoon light soy sauce
1 1/2 teaspoons rice vinegar
1 teaspoon sesame oil
3 tablespoons peanut oil
3/4 teaspoon cornstarch or 3/4 teaspoon potato flour
2 tablespoons cold water

Steps:

  • Peel the radish and cut into 2 1/2-inch sections; cut each section first into very thin slices, and then into fine slivers; combine with 3/4 teaspoon salt, then set aside for 15 minutes.
  • Discard the stems and seeds of the chili, and cut into fine slivers to match the radish; cut the scallion greens into similar slivers.
  • Drain the radish slivers and squeeze dry; set aside.
  • Mix the cornstarch and water into a paste.
  • Heat the wok over a high flame until smoke rises, then add the peanut oil and swirl around. Add the chili and sizzle for a few seconds before adding the radish slivers. Stir-fry vigorously for a couple minutes, adding the soy sauce and salt to taste, if necessary.
  • When the radish slivers are hot, add the scallions and vinegar and stir well to combine. Add the cornstarch paste to the middle of the wok, stirring rapidly as it thickens to a gloss. Finally, remove the wok from the heat, stir in the sesame oil, and serve.

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Top Asked Questions

What is Xu-Xiang Rou-Si and how is it made?
The authentic version of Xu-Xiang Rou-Si uses shredded pork. It is quickly cooked with carrot, pepper, wood ear mushrooms, Sichuan pickled chili pepper, a sweet and sour chili garlic sauce, and lots of fresh herbs, such as ginger, scallion, and garlic. However, when I was developing this recipe, I made a few tweaks to the original approach.
Where to find Xiao long bao soup dumpling?
Sometimes you may hear Shanghai Xiao Long Bao, but like Beijing style Zha Jiang Mian, this soup dumpling can be found in many Chinese cuisines. Xiao Long Bao recipe might differ from one cuisine to another.
What makes Chengdu Yu Xiang dish different?
It is quite interesting that Yu Xiang dish is quite different even in Sichuan area. The upper river area including Chengdu love to add shredded lettuce stem, wood ear mushrooms and carrot. But the lower river area including Chongqing love to use only scallion or yellow scallion and skip all the other side ingredients.
How do you order Ma La Xiang Guo?
After a short wait, a large vessel of piping hot and delicious ma la xiang guo will appear at your table, along with rice for everyone. BTW, don’t forget to order plenty of water. You will need it. At mom-and-pop restaurants, fast-food chains, and food courts, you can select ingredients in a buffet-style line, and they are ordered by weight.

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