Braised Chinese Radish with Chilli

Chinese white radish, sometimes called mooli, deserves a greater role in cookery than it usually receives. Its central virtue is its ability to absorb the flavours of other ingredients. This results in a very satisfying and tasty vegetable dish that stands on its own and is also an excellent companion to other dishes. It is easy to make – again, the wok does its magic – and re-heats nicely. If you use water instead of stock, the result is an ideal vegetarian dish.