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Smashed Radishes |
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Serves: 6 Print this Recipe20 radishes 1/4 teaspoon salt 1 tablespoon soy sauce 2 tablespoons vinegar 1 teaspoon sugar 1/2 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. The Thousand Recipe Chinese Cookbook. ©1994 by Gloria Bley Miller. This recipe comes from the Cook'n collection. Try Cook'n for FREE!
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