Chinese Radish

Historically regarded as healthful, with a reputation for stimulating the appetite, this vegetable often turns up in medicinal brews. The roots average a foot long and an inch wide. They are light and crisp in texture, like the smaller red radish, but are slightly milder in flavor. Skilled chefs sculpt elaborate figures from Chinese radishes for banquets. They are roll-cut and added to braised dishes such as Chinese Beef Stew, or sliced, then blanched, and added to stir-fried dishes. Grated, they make a tangy addition to salads; try using them in Spicy-and-Sour Cucumber Salad. The size and type of the cut should harmonize with the other ingredients in a dish: larger chunks for braised beef, grated for salads, sliced for quick stir-fried dishes. They are also very good pickled. In non-Chinese markets, this vegetable is often referred to as Daikon or Japanese radish.