Smashed radishes

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, .

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