Sweet and Sour Stir-Fried Radishes With Their Greens
- Total Time
- About 4 minutes
- Rating
- Comments
- Read comments
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Ingredients
- 1generous bunch large radishes, with greens (about 1 pound total), or 2 smaller bunches
- 1tablespoon soy sauce
- 1tablespoon rice vinegar
- 2teaspoons agave nectar or honey
- 2tablespoons chicken stock, vegetable stock or water
- Salt and freshly ground pepper to taste
- 1tablespoon peanut, canola, sunflower, or grape seed oil
- 2teaspoons minced garlic
- 2teaspoons minced ginger
- 1bunch scallions, chopped, white and green parts separated
- ¼cup chopped cilantro
- 1teaspoon cornstarch dissolved in 2 tablespoons water
Nutritional analysis per serving (4 servings)
67 calories; 4 grams fat; 0 grams saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 2 grams polyunsaturated fat; 8 grams carbohydrates; 2 grams dietary fiber; 4 grams sugars; 1 gram protein; 250 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
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Preparation
- Step 1
Cut away greens from radishes and trim off bottoms of the stems. Wash in 2 changes of water and spin dry. Chop coarsely. Trim away tips of radishes and quarter lengthwise if large, cut in half if small.
- Step 2
In a small bowl or measuring cup combine soy sauce, vinegar, agave nectar or honey, and stock or water. Have all ingredients within arm’s length of your burner.
- Step 3
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Add oil to wok or pan and swirl to coat sides, then add garlic and ginger and stir-fry for no more than 10 seconds. Add white parts of scallions and stir-fry for 30 seconds to a minute. Add radish greens, salt and pepper and stir-fry for 1 to 2 minutes more, until they wilt, and stir in radishes. Stir-fry for ½ minute and add soy sauce mixture. Stir-fry for a minute more, then stir in ilantro and scallion greens, stir together for a few seconds, add cornstarch slurry and stir until vegetables are glazed (less than 30 seconds). Remove from heat and serve.
- Advance preparation: Ingredients can be prepared hours in advance. Keep in the refrigerator until 15 to 30 minutes before you cook.
Private Notes
Comments
I'm here to bring some love for this recipe. The sauce volume is slight, and probably should be increased, especially if you are going to the trouble of thickening it with cornstarch. But we found the sweet-sour elements to emerge clearly, and the tang of fresh ginger elevates the flavor. The greens cook down to almost nothing (but you still get the nutrition) and you can choose how much to cook the beets--we like them a little more cooked, and therefore mellower, than the recipe suggests.
Our CSA order had a huge bunch of radishes and scallions. I always hate throwing away the greens so this recipe was perfect… and so delicious…and I am not a radish fan. We ditched the corn starch (because who needs it?) and skipped the cilantro (because we did not have any). Did not need to increase the liquid as some suggested. Quartering the radishes and cooking them two minutes longer enhanced their sweetness.
Added chicken breast, peas, and some chili flakes! Great.
Need the radishes for another recipe, added collard greens - amazing! Added some crushed red pepper for heat.
Made exactly as written. Really enjoyed it. Suggest you try as is before modifying