Quick Carrot Daikon Stir-Fry
User Reviews
5
Quick Carrot Daikon Stir-Fry
Description
The recipe starts by sautéing ginger and garlic in vegetable oil to create a fragrant base, followed by quick stir-frying carrot to release its natural sweetness and color. Adding julienned daikon with seasonings such as oyster sauce and Shaoxing wine gives depth and umami. The mixture is then simmered briefly under cover to allow the daikon to soften without losing shape or texture. White pepper and salt provide balanced seasoning, while sesame oil adds a toasted note.
Scallions are stirred in at the end, contributing a fresh crunch and color contrast. The dish offers a mix of tender and slightly crisp textures from the vegetables. This stir-fry can be served as a simple side accompanying a variety of Asian meals or as a light vegetarian option.
For those preferring more sauce, additional water and a cornstarch slurry can be added to thicken the dish, making it saucier. The recipe is flexible enough for substitutions and adjustments based on preference.
Ingredients
- 3 tablespoons vegetable oil
- 3 lices ginger (julienned)
- 3 cloves garlic (smashed and chopped)
- 1 carrot julienned, medium
- 1 1/2 pounds daikon radish (peeled and julienned)
- 1 tablespoons Shaoxing wine (optional)
- 1 1/2 tablespoons oyster sauce (or vegetarian oyster sauce)
- 1/4 teaspoon white pepper
- 1/2 teaspoon sesame oil
- 1/2 teaspoon salt (or to taste)
- 1/4 cup water
- 2 scallions (sliced on a diagonal)
Instructions
- Heat the oil in a wok over medium heat. Add the ginger and garlic, and cook for for 20 seconds.
- Add the carrot, and stir-fry for 30 seconds––the oil should turn an orange color. Add in the daikon, turn up the heat to high, and stir-fry for another 30 seconds.
- Add the Shaoxing wine (if using), oyster sauce, white pepper, sesame oil, salt, water, and the white parts of the scallions. Stir to combine, cover, and turn down the heat to medium. Simmer for 5-8 minutes until tender.
- Uncover, add in the rest of the scallions, and mix everything well. When the daikon is translucent and tender, the dish is done.
Notes
- To create a saucier stir-fry, increase water to ½ cup and thicken with a cornstarch slurry made of ½ tablespoon cornstarch and 2 tablespoons water.
- Shaoxing wine is optional; omit if unavailable or substitute with a mild dry sherry.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 147 kcal
% Daily Value*
| Calories | 147kcal | 7% |
| Carbohydrates | 11g | 4% |
| Protein | 2g | 4% |
| Fat | 11g | 17% |
| Saturated Fat | 9g | 45% |
| Sodium | 524mg | 22% |
| Potassium | 461mg | 10% |
| Fiber | 3g | 12% |
| Sugar | 5g | 10% |
| Vitamin A | 2607IU | 52% |
| Vitamin C | 40mg | 44% |
| Calcium | 59mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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