Savory Stir-Fried Aged Ponytail Radish
Savory Stir-Fried Aged Ponytail Radish
A Taste of Home: Stir-Fried Aged Ponytail Radish, Inspired by My Mom’s Cooking
This stir-fried aged ponytail radish dish brings back fond memories of my mother’s cooking, especially when I crave that comforting, homey flavor. Inspired by a cooking show, I decided to recreate it using the traditional method my mom used to employ. Instead of fresh radish greens, I used aged ponytail radish for a deeper, richer taste. My children, who were initially hesitant, now devour this dish with gusto, much like their mother! I imagine they’ll seek out this familiar taste as they grow older, calling it ‘Mom’s flavor.’ On this rainy day, as we navigate the monsoon season, I hope you can start your week with a bright heart. Why not whip up some hearty stir-fried aged ponytail radish to lift your spirits?
Main Ingredients- 550g aged ponytail radish
- 1 bowl rice water (adjust to taste)
- 1/2 cup dried anchovy heads (young dried cutlassfish) or dried anchovies
Seasoning Ingredients- 1 Tbsp soybean paste (adjust to taste)
- 1/2 tsp minced garlic
- 1 Tbsp kelp stock (to taste)
- 2 Tbsp perilla oil
- Scallions (appropriate amount)
- 1 Tbsp soybean paste (adjust to taste)
- 1/2 tsp minced garlic
- 1 Tbsp kelp stock (to taste)
- 2 Tbsp perilla oil
- Scallions (appropriate amount)
Cooking Instructions
Step 1
Soak the aged ponytail radish in water for about a day to reduce its sourness. Rinse and squeeze out the excess water thoroughly. This step ensures the radish is tender and not too tough after stir-frying.
Step 2
In a wok or pot, dry-roast the dried anchovy heads (or dried anchovies) without oil until fragrant to remove any fishy smell. Then, add the rice water and bring it to a boil to create a flavorful broth.
Step 3
Once the broth is boiling, strain out the dried anchovy heads (or dried anchovies) to get a clear and clean broth. This ensures the final dish has a refined and deep flavor.
Step 4
Add the prepared aged ponytail radish to the wok and stir-fry over high heat. Continue stir-frying until the radish wilts slightly and is well combined with the oil.
Step 5
Add the soybean paste to the stir-fried radish. It’s best to adjust the amount of soybean paste based on the saltiness and overall flavor of the aged radish. Stir well to ensure the soybean paste is evenly distributed throughout the radish.
Step 6
Drizzle in the perilla oil for a fragrant and nutty flavor. Stir-fry everything together to coat the radish evenly. This adds a delightful richness to the dish.
Step 7
Finally, add the minced garlic, kelp stock, and chopped scallions. Reduce the heat to medium-low and simmer until all ingredients are tender and the liquid has reduced to a thick sauce. Once the liquid is nicely reduced and the radish is tender, your delicious stir-fried aged ponytail radish is ready. It’s a perfect side dish for rice!
