My Recipe Box

Radish, Carrot, and Edamame Stir-Fry


Serves 4 to 6

  • by from Fine Cooking
    Issue 122

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.

  • 2 Tbs. mirin
  • 1 Tbs. reduced-sodium soy sauce
  • Kosher salt
  • 1 Tbs. peanut oil
  • 5 medium carrots (about 3/4 lb.), peeled, halved lengthwise, and cut on the diagonal into 1/4-inch-thick slices
  • 1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)
  • 1 Tbs. minced garlic
  • 1 Tbs. minced fresh ginger
  • 2/3 cup shelled edamame (thawed, if using frozen)
  • 1 tsp. toasted sesame seeds

In a small bowl, combine the mirin, soy sauce, and 1/2 tsp. salt.

Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.

nutrition information (per serving):
Calories (kcal): 100, Fat (kcal): 3.5, Fat Calories (g): 30, Saturated Fat (g): 0, Protein (g): 3, Monounsaturated Fat (g): 1, Carbohydrates (mg): 13, Polyunsaturated Fat (mg): 1, Sodium (g): 280, Cholesterol (g): 0, Fiber (g): 4,

Photo: Scott Phillips

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. ;-)

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