Yield: 6 Servings
| Measure | Ingredient |
|---|---|
| 20 \N | Radishes |
| ¼ teaspoon | Salt |
| 1 tablespoon | Soy sauce |
| 2 tablespoons | Vinegar |
| 1 teaspoon | Sugar |
| ½ teaspoon | Salt |
| 1 teaspoon | Peanut oil |
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, .