Carrot, radish and mushroom stir fry


A classic ‘let me see what ingredients I have around, Google up something and make it’ dish. The shiitake and enoki I picked up yesterday when I first turned this up and then it was just a matter of making it tonight. Doubtless would go well over noodles or rice but I just had it on its own, and v. tasty it was.

The recipe was found over here — wish they provided the Vietnamese name of it, but hey:

1/3 cup cooking oil (I used peanut)
1 medium carrot, peeled and finely shredded
1 medium white daikon (radish), peeled and finely shredded
5 large shiitake mushrooms, soaked in hot water for 30 minutes, thinly sliced
1 fresh leek, green top discarded, sliced into quarters lengthways then cut into 3-cm lengths
1 1/2 tablespoons fermented bean (ie, soy) sauce
1 tablespoon wine (I used white)
1 teaspoon sugar
1 bunch fresh enoki mushrooms, tough ends removed
2 tablespoons sesame oil
1 sprig fresh coriander leaves, finely chopped

* Heat oil in a wok until smoking hot.
* Add the carrot, daikon, shiitake and leek. Stir fry quickly for 1 minute.
* Season mixture with the bean sauce, wine and sugar.
* Lower heat to medium high and cook for about 4 to 5 minutes.
* Add the enoki mushrooms, stir fry 1 to 2 minutes more.
* Stir in the sesame oil and turn off heat.
* Transfer to platter, garnish with chopped coriander and serve.


2 Responses to “Carrot, radish and mushroom stir fry”

  1. peermohamed Says:

    It becomes very taste to eat.
    Simple digestion food.

  2. Zen Says:

    Thanks for sharing a veggie treat!

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