1 generous bunch large radishes or 2 smaller bunches
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons agave nectar or honey
2 tablespoons chicken stock, vegetable stock or water
Salt and freshly ground pepper to taste
1 tablespoon peanut, canola, sunflower, or grape seed oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 bunch scallions, chopped, white and green parts separated
¼ cup chopped cilantro
IF GREENS ARE ATTACHED: Cut away greens from radishes and trim off bottoms of the stems. Wash greens in 2 changes of water and spin dry. Chop coarsely.
Trim away tips of radishes and quarter lengthwise if large, cut in half if small.
In a small bowl or measuring cup combine soy sauce, vinegar, agave nectar or honey, and stock or water. Have all ingredients within arm’s length of your burner.
Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. Add oil to wok or pan and swirl to coat sides, then add garlic and ginger and stir-fry for no more than 10 seconds. Add white parts of scallions and stir-fry for 30 seconds to a minute. Add radish greens (if using), salt and pepper and stir-fry for 1 to 2 minutes more, until they wilt, and stir in radishes. Stir-fry for 1/2 minute and add soy sauce mixture. Stir-fry for a minute more, then stir in cilantro and scallion greens, stir together for a few seconds, add cornstarch slurry and stir until vegetables are glazed (less than 30 seconds). Remove from heat and serve.
Each week our CSA gets recipes along with their shares. Here we've collected all the recipes from previous years.