Chinese Radishes Recipes
STICKY DUCK WITH CHINESE PICKLED RADISHES
Make the most of this turnip-like vegetable by stir-frying the green leaves and pickling the veg - serve with rich Asian-spiced meat
Provided by Barney Desmazery
Categories Dinner, Main course
Time 55m
Number Of Ingredients 18
Steps:
- Put the radishes in a sieve over a bowl. Sprinkle with the caster sugar and 2 tsp salt, and leave for at least 30 mins or up to 1 hr. Make a dressing by mixing the vinegar, soy sauce, brown sugar and chilli together until the sugar dissolves. Gently press the radishes to release any liquid, then tip them into a bowl and pour over the dressing.
- Heat oven to 180C/160C fan/gas 4. For the duck, mix the honey, soy, rice wine and vinegar in a small bowl. Slash the skin of the duck breasts and season with salt, pepper and the five-spice powder. Heat an ovenproof frying pan and cook the duck, skin-side down, for 5 mins until golden. Flip over, baste with the honey and soy mix, then put the pan in the oven for 15-20 mins, turning the breasts a couple of times to glaze the skin. Leave the duck in the pan to rest.
- For the radish leaves, heat the oil in a small wok, add the leaves and garlic, and stir-fry until the leaves are just wilted. Splash with soy, drizzle with sesame oil and scatter with sesame seeds. Serve the duck breasts whole or sliced - it's up to you - with the pickled radishes and the stir-fried leaves.
Nutrition Facts : Calories 663 calories, Fat 53 grams fat, SaturatedFat 15 grams saturated fat, Carbohydrate 20 grams carbohydrates, Sugar 20 grams sugar, Fiber 2 grams fiber, Protein 26 grams protein, Sodium 3.6 milligram of sodium
CHINESE RADISHES
Make and share this Chinese Radishes recipe from Food.com.
Provided by Chocolatl
Categories Vegetable
Time 1h5m
Yield 3 serving(s)
Number Of Ingredients 5
Steps:
- Combine all ingredients.
- Chill thoroughly.
Nutrition Facts : Calories 36.2, Fat 0.1, Sodium 515.9, Carbohydrate 7.6, Fiber 1.2, Sugar 5.9, Protein 1.5
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- Add the grated turnip and 1 cup water to a wok or large pan, and bring to a simmer. Simmer for about 10 minutes, stirring occasionally so the turnip does not brown. The turnip will produce liquid, some of which will evaporate. You will have liquid left in the wok with the radish that you will also use. Scoop the cooked turnip into a large mixing bowl to cool. Pour any remaining liquid in the wok into a measuring cup, and add water until you have a total of 1 cup of liquid. Add it to the mixing bowl with the cooked turnip.
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