| CHRISTINE'S YUMMY DAIKON |
Recipe courtesy of farm member Christine Abbey
1 T olive oil
1 clove garlic
1 T brown sugar
2-3 T light soy sauce
1 small onion (or some scallions), diced
1 large or 2 med daikon radish, scrubbed and sliced into 1/4 " medallions
3 c tat soi
a few dashes of white pepper
a dash or a few of cayenne pepper
salt to taste
Heat oil in a large pan on medium heat and when sizzling, add daikon
medallions and saute until just starting to get tender (edges will begin
to slightly brown, daikon will start to look "clear"). Add garlic and
continue to stir for one minute. Add soy sauce and brown sugar; turn
and stir daikon well to coat with the sauce. Add onions. Let sauce
cook down and onions brown, about 5 minutes (turn daikon once or
twice). Add the white pepper, cayenne, salt and stir, then add tat
soi, cover, lower heat to low and let steam for 4-5 minutes. Spoon into
a serving dish and serve immediately.
1 T olive oil
1 clove garlic
1 T brown sugar
2-3 T light soy sauce
1 small onion (or some scallions), diced
1 large or 2 med daikon radish, scrubbed and sliced into 1/4 " medallions
3 c tat soi
a few dashes of white pepper
a dash or a few of cayenne pepper
salt to taste
Heat oil in a large pan on medium heat and when sizzling, add daikon
medallions and saute until just starting to get tender (edges will begin
to slightly brown, daikon will start to look "clear"). Add garlic and
continue to stir for one minute. Add soy sauce and brown sugar; turn
and stir daikon well to coat with the sauce. Add onions. Let sauce
cook down and onions brown, about 5 minutes (turn daikon once or
twice). Add the white pepper, cayenne, salt and stir, then add tat
soi, cover, lower heat to low and let steam for 4-5 minutes. Spoon into
a serving dish and serve immediately.
