DAIKON RADISH STEW

Daikon radishes are known in TCM for supporting healthy Stomach and Lung function. Eaten after the hot summer, radishes cool the body down and help to release toxins.

Yields1 Serving
 2 tablespoons of oil
 2 teaspoons of salt
 3 slivers of ginger
 1 tomato, cut into chunks
 1 large radish cut into chunks
  1 teaspoon of sugar
 3 star anise, chopped
 2 teaspoons of mushroom seasoning
 2 teaspoons of wine
 2 cups of boiling water
 2 teaspoons of hoisin sauce
1

Heat the wok and add the oil, salt, ginger. When oil is flavored, add the tomatoes and toss well.

2

Add the radish chunks and toss well.

3

Add the sugar, wine, star anise, mushroom seasoning, and soy sauce. Toss until the radish is fully coated.

4

Transfer to a larger pot or if space allows add 2 cups of boiling water to the wok. Toss then lower to a simmer and cover.
Allow the radish to cook for 30 more minutes.
Add chopped scallions before serving.

CategoryCooking Method,

Ingredients

 2 tablespoons of oil
 2 teaspoons of salt
 3 slivers of ginger
 1 tomato, cut into chunks
 1 large radish cut into chunks
  1 teaspoon of sugar
 3 star anise, chopped
 2 teaspoons of mushroom seasoning
 2 teaspoons of wine
 2 cups of boiling water
 2 teaspoons of hoisin sauce

Directions

1

Heat the wok and add the oil, salt, ginger. When oil is flavored, add the tomatoes and toss well.

2

Add the radish chunks and toss well.

3

Add the sugar, wine, star anise, mushroom seasoning, and soy sauce. Toss until the radish is fully coated.

4

Transfer to a larger pot or if space allows add 2 cups of boiling water to the wok. Toss then lower to a simmer and cover.
Allow the radish to cook for 30 more minutes.
Add chopped scallions before serving.

DAIKON RADISH STEW