Fine Cooking Magazine - November/December 2020

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.

Ingredients

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

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

Preparation

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.

(3 ratings) Read Reviews

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Reviews (4 reviews)

AngelaTHadden | 10/24/2018
Tasty and healthy
user-575032 | 06/09/2014
Halved the radishes and carrots. Doubled the edamame. Great bright flavor to go with grilled meats.
eljay | 07/04/2013
Great place to start. Added crystalized ginger and hot oil. Served it with pasta to stretch it.
Zhenya | 04/13/2013
Absolutely delicious and very healthy. We loved it and I made it again one day later for my family. ;-)

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What We're Cooking Now

Name: Radish, Carrot, and Edamame Stir-Fry
Yield: 4 to 6 servings
Cuisine: Asian
Ingredients: 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