Last Updated on March 13, 2021 by Simon Fan
Radishes are not only great when served raw in salads, but also fantastic when cooked. Heat tames their peppery taste and turns their texture from crunchy into tender and juicy.
Braising and roasting are great ways to achieve such transformation. While butter always works magic with radishes, my recipe of braised radishes relies on a not-so-secret weapon in Chinese cooking: soy sauce.
To be specific, I’m using a technique from the cuisine of Ningbo (宁波, meaning “calm waves”), one of the oldest cities on the east coast of China with a rich cultural and culinary heritage. Professional and home cooks alike in Ningbo love to braise their vegetables, such as mustard greens and bok choy, with soy sauce, sugar, and Shaoxing wine, and finish with a drizzle of sesame oil. Such cooking technique and dishes are known as Ningbo kaocai (宁波熇菜 or 宁波烤菜) in China.
You can apply this technique to a large variety of vegetables with great results. It works particularly well with radishes, as they readily absorb the flavors from the braising liquid into their juicy flesh, and can hold their shape well during cooking for a nice presentation.
When you try my recipe below, feel free to use any type of radishes available from farmers’ markets or grocery stores. You’ll be amazed at how the soy-braising preparation can bring a whole new personality to the radishes you’ve enjoyed in salads.
Soy-braised radishes, Ningbo style
Serves 2
Ingredients
2 scallions
2 tablespoons vegetable oil
12 oz (340 g) radishes, halved or quartered depending on the size
1 tablespoon Shaoxing wine
1 tablespoon dark soy sauce
1 tablespoon light soy sauce
1 teaspoon sugar
2 tablespoons water
Salt and freshly ground white pepper
1 teaspoon sesame oil
Directions
- Thinly slice one scallion green and reserve for garnish. Cut the rest of the scallions into 2-inch (5 cm) lengths.
- Place a wok or skillet over medium-high until hot, then swirl in the oil. When the oil starts to shimmer, add the scallion pieces and stir-fry until fragrant, about 30 seconds. Add the radishes and stir-fry for 2 minutes. Splash in the wine and stir for 30 seconds. Add both soy sauces, sugar, and water. Stir to mix and coat the radishes with the sauce. Reduce the heat to maintain a gentle simmer.
- Cover and cook, stirring from time to time, until the radishes have turned soft and flavorful, about 15 minutes. Uncover and turn up the heat to slightly reduce the sauce. Adjust the seasonings with salt and pepper as needed, and mix in the sesame oil. Serve hot or at room temperature, garnished with the sliced scallion green.
