Monday, 17 June 2013

Stir-Fried Radishes with Their Greens

I always look at all the greens attached to radishes and think, I really should use them. Sometimes I do, sometimes I don't. I do have a few other uses (soup and gumbo) and here's another one. This has a definite Chinese flair to it, and would be best served with rice and other Chinese style dishes. If it's the only vegetable, it will serve 2; if there is another vegetable dish it would stretch to 4 people.

Radish greens don't keep super well. Buy (or pull!) the radishes the day you intend to make this. If they must keep for a day, cut the greens off and store them separately from the radishes. But use them as quickly as you can!

2 to 4 servings
20 minutes prep time


1 bunch radishes(12 medium)
2 or 3 green onions
1 or 2 cloves of garlic
2 to 4 slices fresh ginger (size of a quarter)
1 tablespoon mild vegetable oil
1 to 2 tablespoons soy sauce

Cut the greens from the radishes. Trim the radishes, and slice them about 1/4" thick. Wash and pick over the greens, and chop them coarsely. Drain them well. Trim and chop the green onions. Peel and mince the garlic, and the ginger.

Heat the oil in a medium sized skillet over high heat, and add the ginger and sliced radishes. Stir them  around for about 2 minutes, until the ginger is fragrant and the radishes lose a bit of their bright colour. Add the garlic and stir it in, then add the chopped radish greens and green onions. Add the soy sauce and cook until the greens are well wilted and the soy sauce is mostly absorbed. Serve at once.




Lasst year at this time I made Radish, Snow Pea & Goat Cheese Canap├ęs, and Rhubarb & Lemon Balm Punch.

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