Daikon Radish Stir-fry

 In our Bountiful Basket last Saturday we got some Daikon radishes. I was excited to cook them up a couple different ways tonight for dinner. For our main course I made stir-fry featuring the little beauties and then shredded another into an Asian coleslaw salad. 

I'm not a big meat eater and when I cook a dish like this I really prefer it with no meat to detract from the other flavors. To me this was a perfectly satisfying main course, especially served over a bed of brown rice, but for my carnivore husband I grilled some chicken and added it to his plate.

Daikon Radish Stir-fry

Servings Size

• 
  

• 1 large daikon radish
• 1 large carrot
• 1 small bell pepper
• 1 medium yellow crookneck squash
• 1/2 small onion
• 1 stalk celery 
• 1/2 teaspoon red pepper flakes
• 1 tablespoon vegetable oil
• 3 crushed garlic cloves
• 1 teaspoon sesame oil
• 2 cups chicken stock
• 2 tablespoons miso
• 1 tablespoon rice vinegar
• 1 tablespoon sugar
• 1 tablespoon sherry  
• 2 tsp corn starch
• 2 tablespoons water

Directions:

Peel daikon and carrot and slice into 1/2 inch thick circles or half circles. Chop celery, pepper and onion. Slice squash into circles. Heat vegetable oil over high heat. Add vegetables and stiry-fry. Stir in garlic and red pepper flakes. Allow vegetables to slightly brown around the edges as you stir-fry and then add the remaining ingredients. Cook over medium heat, stirring often. When the liquid has boiled down by about half, combine the corn-starch, water and sesame oil then stir it into the sauce.