Stir-fried Carrots, Radishes, and Shrimp

Name: Stir-fried Carrots, Radishes, and Shrimp
Yield: Makes 2 servings as a main dish or 4 servings as part of a multicourse meal
Cuisine: Hakka
Ingredients: ⅛ teaspoon ground white pepper, or to taste; 8 ounces peeled, deveined shrimp (31 to 35 per pound); 2 tablespoons Chinese rice wine (shaoxing) or dry sherry; ¼ teaspoon salt; 4 ounces Asian white radish, such as daikon; 2 medium carrots (about 6 ounces total); 2 green onions; ½ cup water or chicken broth, homemade or purchased; 1½ tablespoons minced garlic; 2 tablespoons vegetable oil; 1 tablespoon fish sauce, or to taste

Preparation info

Makes
2
servings as a main dish

Difficulty
Easy

Appears in

The Hakka Cookbook

By Linda Anusasananan

Published 2012

About

Fah’s mother cut dense carrots and Asian white radish into thin slivers and then stir-fried them with shrimp for a light, colorful dish with fresh crunch.

Ingredients

8 ounces peeled, deveined shrimp (31 to 35 per pound)
2 tablespoons Chinese r

Asia
China
Dinner
Main course
Starter

Method

In a small bowl, mix the shrimp, 1 tablespoon of the wine, and the salt.
Peel the carrots and radish. Thinly slice the carrots and radish on the diagonal ¼ inch thick. Stac