Irene Kuo

Simmered Radish Balls

冬菜燒蘿蔔球

Preparation info
  • Serves

    4 or more

    .
    • Difficulty

      Easy

Appears in
top 1000The Key to Chinese Cooking
The Key to Chinese Cooking

By Irene Kuo

Published 1977

  • About

Here radishes are simmered and then tumbled in a sauce. They are translucent, sauce-glazed, and speckled with tiny dots of the faintly garlicky preserved vegetable. They make a very unusual side dish and would go beautifully with pork dishes.

Ingredients

  • 20 large red radishes
  • 1 cup chicken stock
  • ½ teaspoon salt

Method

Peel the radishes; rinse and drain. Put them in a small saucepan, add the stock and salt, and bring to a boil. Adjust the heat to maintain a gentle simmering, cover, and simmer for 30 minutes, until the radishes are soft and translucent. Turn off the heat and set aside.

Heat a wok or large, heavy skillet over high heat until hot; add the oil, swirl, and heat for 30 seconds. Scatter in t