Daikon Radish Stir Fry with Carrots and Shiitake Mushrooms

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My aunt gave me this really awesome vegetarian cookbook, and I think it was given to her from the Buddhist temple, and it has some amazing recipes on it!

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I was inspired by one of the recipes on the book, so I made this one! We just happened to have daikon radish in the house, too! Though the one I used was a huge one!

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This is pretty easy and makes a large batch. Please note that daikon radish can be either bitter or sweet, depending on the season!

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If you want to leave out the beancurd sheet, you are welcome to!

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Daikon Radish Stir Fry with Carrots and Shiitake Mushrooms

2 tablespoons extra light olive oil
5 large dried shiitake mushrooms
2 cloves garlic
1 large carrot
1 small potato
1/4 teaspoon Himalayan/sea salt
1 large daikon radish
2 tablespoons soy sauce
2 tablespoons white cooking wine (I used Shaoxing cooking wine)
1//2 teaspoon Chinese five spice powder
1 tablespoon corn/tapioca starch (mixed with 1/4 cup water)
1-2 beancurd sheets
1/4 teaspoon Himalayan/sea salt
1 scallion (garnish, optional)

Be sure to soak the shiitake mushrooms in water for at least 4 hours. Drain the water, give it a good rinse and drain again. If beancurd sheets are hard, you will need to soak them too.

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Chop the shiitake mushrooms in small pieces, as well as the garlic cloves (peel them first). Throw them into a large saucepan or frying pan and add the oil in.

Turn the heat to medium high (5-6 or 6) and give it a couple minutes to heat up. Cook the shiitake mushrooms and garlic for about 3 minutes.

Meanwhile, dice the carrot and potato and put it in a bowl.

After 3 minutes, add the diced carrots, potato and 1/4 teaspoon of salt. Turn the heat down to medium low (4).

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Cook for 4 minutes, then dice up the daikon radish. Once 4 minutes is up, add the soy sauce, white wine, Chinese five spice powder and stir. Cook for another 4 minutes.

Meanwhile, prepare the starch by combining the tablespoon with 1/4 cup of water. Mix it up evenly and add it in the pan after 4 minutes. Close the lid and cook for 10 minutes, stirring occasionally.

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Meanwhile, chop the beancurd sheets in small pieces and add it in after 10 minutes, along with the final 1/4 teaspoon salt. Close the lid and cook for a final 12-14 minutes until the daikon radish is nice and soft, then serve with scallions on top if desired.

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Daikon Radish Stir Fry with Carrots and Shiitake Mushrooms
Serves: 4
 

Ingredients
  • 2 tablespoons extra light olive oil
  • 5 large dried shiitake mushrooms
  • 2 cloves garlic
  • 1 large carrot
  • 1 small potato
  • ¼ teaspoon Himalayan/sea salt
  • 1 large daikon radish
  • 2 tablespoons soy sauce
  • 2 tablespoons white cooking wine (I used Shaoxing cooking wine)
  • 1//2 teaspoon Chinese five spice powder
  • 1 tablespoon corn/tapioca starch (mixed with ¼ cup water)
  • 1-2 beancurd sheets
  • ¼ teaspoon Himalayan/sea salt
  • 1 scallion (garnish, optional)

Instructions
  1. Be sure to soak the shiitake mushrooms in water for at least 4 hours. Drain the water, give it a good rinse and drain again. If beancurd sheets are hard, you will need to soak them too.
  2. Chop the shiitake mushrooms in small pieces, as well as the garlic cloves (peel them first). Throw them into a large saucepan or frying pan and add the oil in.
  3. Turn the heat to medium high (5-6 or 6) and give it a couple minutes to heat up. Cook the shiitake mushrooms and garlic for about 3 minutes.
  4. Meanwhile, dice the carrot and potato and put it in a bowl.
  5. After 3 minutes, add the diced carrots, potato and ¼ teaspoon of salt. Turn the heat down to medium low (4).
  6. Cook for 4 minutes, then dice up the daikon radish. Once 4 minutes is up, add the soy sauce, white wine, Chinese five spice powder and stir. Cook for another 4 minutes.
  7. Meanwhile, prepare the starch by combining the tablespoon with ¼ cup of water. Mix it up evenly and add it in the pan after 4 minutes. Close the lid and cook for 10 minutes, stirring occasionally.
  8. Meanwhile, chop the beancurd sheets in small pieces and add it in after 10 minutes, along with the final ¼ teaspoon salt. Close the lid and cook for a final 12-14 minutes until the daikon radish is nice and soft, then serve with scallions on top if desired.


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