| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
Chinese |
Appetizer |
6 |
Servings |
INGREDIENTS
| 20 |
|
Radishes |
| 1/4 |
ts |
Salt |
| 1 |
tb |
Soy sauce |
| 2 |
tb |
Vinegar |
| 1 |
ts |
Sugar |
| 1/2 |
ts |
Salt |
| 1 |
ts |
Peanut oil |
INSTRUCTIONS
1. Wash and trim radishes. Lay each on its side, then crush by pounding
decisively once or twice with the side of a cleaver or the bottom of a
glass. (The radishes should split open, but not break in two.)
2. Sprinkle with salt and let stand 5 to 10 minutes; then drain.
Transfer to a bowl.
3. Combine soy sauce, vinegar, sugar and remaining salt. Add to radishes
and toss gently. Refrigerate, covered, only to chill (about 20 minutes).
Sprinkle with peanut oil just before serving.
NOTE: Instead of crushing the radishes, you may make a crisscross cut in
the top of each, to let the seasonings penetrate.
VARIATIONS : For the peanut oil, substitute a few drops of sesame oil.
For the white vinegar, substitute cider vinegar.
For the white sugar, substitute light brown sugar.
At the end of step 1, add 1 small cucumber, unpeeled, cut lengthwise in
thirds, then crosswise in 1-inch sections, and crushed gently, like the
radishes.
At the end of step 2, add 1 green pepper, slivered.
In step 3, add 1 garlic clove, minced, to the dressing.
From <The Thousand Recipe Chinese Cookbook>, ISBN 0-517-65870-4. Downloaded
from Glen's MM Recipe Archive, http://www.erols.com/hosey.
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