Servings: 4 to 6
A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a great side dish for seafood.
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Halved the radishes and carrots. Doubled the edamame. Great bright flavor to go with grilled meats.
Great place to start. Added crystalized ginger and hot oil. Served it with pasta to stretch it.
Absolutely delicious and very healthy. We loved it and I made it again one day later for my family. ;-)
Pete welcomes us to Virginia on this episode of Moveable Feast, where we meet skilled oystermen Ryan & Travis Croxton, as well as chef Dylan Fultineer. Dylan brings Pete to…View all Moveable Feast recipes and video extras
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