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.
Tasty and healthy
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. ;-)
Subscribe today and save up to 50%
SubscribeDo you really want to delete the list, ?
This won't delete the recipes and articles you've saved, just the list.
This feature has been temporarily disabled during the beta site preview.
Add/Edit a private note for this recipe
This note is only visible to you.Double Check
Are you sure you want to delete your notes for this recipe?Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.
Already a subscriber? Log in
Write a Review