Sounding Radish Slivers

Sounding Radish Slivers

Spring is finally here, but is still unsure if it really wants to stay. So, before clearing out the pantry with Mark Bittman later this week I'd like to post this wintry recipe. The name refers to the crunching sound the radishes make while you eat them. It's dead easy to make and really tasty. And best of all, it was an extension of my culinary horizon as traditionally white radishes are grated and used as a condiment for boiled meat.

Sounding Radish Slivers

Source: Revolutionary Chinese Cookbook by Fuchsia Dunlop


1 pound Asian white radish (daikon)
1 fresh red chile
2 scallions, green parts only *
1 tsp light soy sauce
1 1/2 tsp clear rice vinegar
3/4 tsp potato flour mixed with 2 Tbsp cold water (optional) **
1 tsp sesame oil
3 Tbsp peanut oil or lard

* Used all of 2 trimmed scallions.
** Omitted.


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 tsp salt, then set aside for 15 minutes or so.

Discard the stem and seeds of the chile, and cut into fine slivers to match the radish. Cut the scallion greens into similar slivers.

Before cooking, drain the radish slivers and squeeze dry; set aside.

Heat the wok over a high flame until smoke rises, then add the oil or lard and swirl around. Add the chile and sizzle for a few secondsbefore adding the radish slivers. Stir-fry vigorously for a couple of 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. Then add the potato flour mixture 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.


dinnersanddreams said...

I love this salad. I've never cooked with this kind of radish but it certainly looks appealing.
Great that yo live in Germany!


Joanne said...

I really don't cook with radish enough. But this looks delicious!

Mary said...

I love Fushia Dunlop. I have her biograpghy and both cooksbooks. I also had the pleasure of meeting her the last time we were in China. She's a fascinating, fearless woman. Have a great day...Mary

Debinhawaii said...

What a fun and unique dish--I am a recent convert to radishes and this looks really good. ;-)