White radish is a familiar food in life, containing a rich amount of vitamins and minerals that are very good for health. Today, TasteVN will show you 2 simple and delicious ways to make braised vegetarian radish, let’s get cooking now!
1. Braised radish with soy sauce
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty level
Easy
Ingredients for Braised Radish with Soy Sauce For 4 people
Radish 300 gr (2 pieces) Chicken leg mushrooms 150 gr (2 pieces) Green onions 10 gr (1 piece) Northern soy sauce 6 tablespoons Cooking oil 1 tablespoon Vegetarian seasoning 1 tablespoon Sugar 1 tablespoon Salt a little
How to choose fresh and delicious chicken leg mushrooms
- First, you should choose mushrooms that are white, bright, without black spots, bruises, or damage.
- Choose mushrooms that are firm, not soft or wilting.
- Do not choose mushrooms with cracked caps, as they may have been stored for too long; opt for those with firm, hard caps.
How to prepare Braised Radish with Soy Sauce
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Prepare the radish
Wash the radish thoroughly, peel it, then place the radish on a cutting board. Use a chopstick placed along the length of the radish, then use a knife to cut the radish into pieces about the length of one finger. Stop when the knife touches the chopstick.
Next, turn the back of the radish up, keeping the chopstick along the length of the radish, and proceed to cut pieces about the length of one finger, alternating with the first cut.
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Prepare the mushrooms and scallions
First, we should wash the chicken leg mushrooms thoroughly. Cut away any damaged or dark spots on the mushrooms, then soak them in a basin of diluted salt water for 10 minutes. After that, remove the mushrooms and rinse them in cold water, then let them drain.
Cut the mushrooms similarly to how you cut the radish; use a chopstick placed along the length of the mushroom and cut into pieces about the length of one finger. Then, flip the underside up and cut pieces alternating with the first cut.
For the scallions, use a knife to cut a cross at both ends of the scallion, and then cut the scallion in half.
Tip: You should not wash the mushrooms for too long as they will absorb water and lose their sweetness, making the dish less delicious.
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Cook the sauce mixture
You place a pot on the stove and turn on medium heat, add the green onions into the pot, then add 100ml of water and 6 tablespoons of soy sauce, stir gently to dissolve the sauce evenly.
Then you season the mixture with 1 tablespoon of vegetarian seasoning, 1 tablespoon of sugar, and bring the mixture to a boil.
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Braised radish
<pWhen the soy sauce is boiling, you gradually add the radish and chicken thigh mushrooms, braising on high heat for about 15 minutes, then turn off the heat.
After that, drizzle 1 tablespoon of cooking oil into the pot and ladle the braised radish onto a plate.
Tip: You should not braise the radish for too long as it will make the radish too soft and mushy.
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Finished Product
The stewed radish dish looks elegant, but it is very flavorful and just right for eating. The radish and mushrooms are tender enough that you can use a spoon or chopsticks to pick small pieces. The radish is sweet and mild, while the mushrooms are soft and absorb the rich flavor of the soy sauce, definitely making it very appetizing with rice.
2. Stewed Radish with Shiitake Mushrooms
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Preparation
30 minutes
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Cooking
30 minutes
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Difficulty
Easy
Ingredients for Stewed Radish with Shiitake Mushrooms Serves 3
White radish 200 gr Shiitake mushrooms 100 gr Sliced chili 10 gr Chopped green onion 5 gr Minced ginger 5 gr Sesame oil 1 teaspoon Soy sauce 2 tablespoons Sugar 1 teaspoon Vegetarian seasoning 1 teaspoon Cooking oil 1 tablespoon
How to choose fresh shiitake mushrooms (fragrant mushrooms)
- It is advisable to buy those with bright colors, a characteristic aroma, and to avoid choosing mushrooms that are bruised or have a foul smell. If a cut releases a milky white substance, it is a sign of poisonous mushrooms. Avoid mushrooms with dark spots or wrinkles on the cap, and do not choose slimy mushrooms. Fresh mushrooms will have a thin fibrous layer like paper on them.
- Choose mushrooms with firm stems, uniform color; if the mushrooms have opened up and you can see the gills on the cap, they should be evenly arranged, beautiful, and dry.
- When choosing fresh fragrant mushrooms, opt for those with moderate-sized caps, tightly curled, and slightly yellow-brown in color. If you see dark brown mushrooms, it is best not to buy them, as they may be poisonous.
How to prepare Braised Radish with Shiitake Mushrooms
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Prepare the radish
Wash the radish thoroughly, peel it, and cut it into bite-sized cubes.
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Prepare the shiitake mushrooms
Trim the stems of the shiitake mushrooms, then blanch the mushrooms in hot water for about 10 minutes. After that, rinse them with cold water and let them drain.
Tip: To keep the mushrooms crunchy, you should blanch them in boiling water before cooking.
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Stir-frying radish and mushrooms
You place a pan on the stove, turn on medium heat, when the pan is hot, add 1 tablespoon of cooking oil and ginger to sauté until fragrant.
Then gradually add the radish and shiitake mushrooms and stir-fry for about 2 minutes.
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Stewing radish
When the stir-fried radish and shiitake mushrooms smell fragrant, add 1 teaspoon of sesame oil, 2 tablespoons of soy sauce, 1 teaspoon of sugar, 1 teaspoon of vegetarian seasoning, and 50ml of water, stir well to dissolve the seasonings.
Then cover the pot and adjust to low heat, stew the radish for about 20 minutes until the water is nearly gone, then turn off the stove.
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Final Product
Scoop the stir-fried dish onto a plate, sprinkle some sliced chili and chopped spring onion, and enjoy.
A plate of fragrant braised radish looks really appealing, doesn’t it? The radish is soft and sweet, soaking up just the right flavor, and the mushrooms are crunchy and sweet, making it quite tempting.
How to Choose Good Radish
- Choose young, white, fresh radishes with smooth skin and a shape that tapers towards the tail to avoid toughness when making kimchi.
- Look for fresh stems, with a plump top that is not indented, indicating young radishes. Gently squeeze the radish; it should be firm, and choose radishes that are evenly round, not necessarily too large.
- Avoid choosing soft white radishes, as they are no longer fresh and are wilting.
Hope that with the recipe vegetarian braised radish above, you can enrich and diversify your family’s vegetarian menu. Wish you success!
*Refer to images and recipes from the YouTube channel Diệu Pháp Âm and TasteShare.
