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.
Love to Cook? Sign up for eletters today and get the latest from Fine Cooking plus special offers.
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. ;-)
© 2018 The Taunton Press, Inc. All rights reserved.
Fine Cooking may receive a percentage of sales for items purchased through links on this site, including Amazon Associates and other affiliate advertising programs.
Do 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 recipeThis note is only visible to you.
Double CheckAre you sure you want to delete your notes for this recipe?