Did you know you could cook radish? Neither did I! Until tonight; I had a bunch that needed eating up, didn't feel like eating a salad, so I started searching for recipes. One description I found turned out to be very accurate; it's like an onion, in that the flavor can be quite biting when raw, cooking just softens that up a bit.
Unfortunately I could not find any recipes that looked tasty or used the ingredients I had on hand (we are trying to eat seasonally) so what a great opportunity to make my own! This would normally be pretty daunting to a still learning cook like myself, but I felt like something simple, and you can't really go wrong with a stir fry. I recently rediscovered the flavor of fried cabbage so when I spotted that in the fridge I knew what I was going to make tonight.
I just love the color combination of this dish!
- 1/2 cup white rice
- frying oil
- optional - chicken cut into strips
- 2 cups chopped cabbage
- 2 cups sliced radish
- 1 tbsp sesame oil
- salt and pepper to taste
- Put rice and 1 cup water in a saucepan, cover and bring to a boil. Reduce heat, and steam for 15 minutes.
- Meanwhile, if you want meat in this dish, cook your meat as you chop your vegetables. It has plenty of flavor and texture without it though!
- Fry the vegetables in the frying oil until they begin to soften.
- Take the frying pan off the heat, season with the salt, pepper and sesame oil.
- Serve over the cooked rice.
That's it! So simple and so delicious. If you have quick cooking rice, everything in this recipe can be made in 15 minutes.
- If I had an egg on hand, I would have made this egg fried rice! Just simply put the vegetables on your plate, put the cooked rice in the frying pan and toss, then make a nest in the center of the rice and scramble the egg.
- If you can tolerate soy, a dash of soy sauce might be a welcome addition, just be careful not to smother the bright flavors of the cabbage and radish.
- We don't fry with the sesame oil as it will create those nasty free radicals we want to avoid. Add it in at the end for the flavor.
This recipe was shared through Slightly Indulgent Tuesday.