Have an abundance of spring radishes? Or are you visiting the farmers' market and see these early delights but not sure that you can use them all? One thing that people often don't realize is that radishes, like their asian cousin the Daikon, can be quite successfully cooked. When cooked they will lose some of their bite, but will still have that crunch and slight zest if sauted quickly. As well, the greens if in good shape can be added to the stir fry and will wilt beautifully! I generally use a pretty basic stir fry sauce for most pork and chicken stir fries:
2 -3 tablespoons cornstarch 1⁄4 cup brown sugar, packed 1 Tbsp fresh minced ginger 2 cloves garlic, minced 1⁄2 cup soy sauce 1⁄4 cup cider vinegar 1 cups stock 1/2 cup water if necessary For the Stir Fry:
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