Elizabeth Schneider

Basic Asian Radish Sauté

Preparation info
  • Serves

    2

    as a side dish
    Appears in
    top 1000Vegetables from Amaranth to Zucchini
    Vegetables from Amaranth to Zucchini

    By Elizabeth Schneider

    Published 2001

    • About

    This simple prototype is to remind newcomers to Asian radish that it can be cooked with little effort for a quick side dish. If herbal flavors better suit your meal, omit the ginger and orange and toss in 2 teaspoons each of minced dill or cilantro and snipped chives.

    Ingredients

    • ¾-pound slim white or green-tinged Asian radish
    • 1 small navel orange
    • 1

    Method

    1. Scrub radish, then peel lightly. If very narrow, cut across into thin slices; if too wide for tidy mouthfuls, halve lengthwise, then cut into slightly thicker half-moons. Scrub orange, then grate about ¼ teaspoon zest. Cut a few slices for garnish.
    2. Heat skillet or wo