EASY BRAISED TURNIP RICE
Everyone loves pumpkin, acorn squash and butternuts, but what about Chinese radishes (daikon radishes). Stewed radish is healthy, tasty and straightforward
INGREDIENTS
▢3 tablespoons of oil
▢3 star anise
▢2 teaspoons of Sichuan pepper
▢1 tablespoon ginger (minced)
▢3 garlic cloves (crushed and finely chopped)
▢4 leek stalks (cut and separated with white and green parts)
8 ounce ground pork (225 g, but any hamburger will do)
▢1½ pound Chinese white radish or daikon radish (680g, peeled and chopped ½ "x 1")
▢8 fresh shiitake mushrooms (diced)
▢1 tablespoon of Shaoxing grapes
▢½ teaspoon salt
▢1 teaspoon black soy
▢1 tablespoon soy
▢1 tablespoon of oyster sauce
▢½ teaspoon sugar
▢2 glass of water (470 ml)
▢1½ tablespoons cornstarch (mixed with 3 tablespoons water)
▢ Steamed jasmine rice (for serving)
INSTRUCTIONS
1.Heat the oil during a skillet over low heat. Add star anise and Sichuan pepper. Let it soak within the oil for 10 minutes, being careful to not burn it.
2.Remove and discard herbs and leave the oil within the pan. Add ginger, garlic, and garlic chives then happen the warmth to medium-high. Stir for a few minute. Add minced meat and saute until golden brown. Then add the radish and shiitake mushrooms. Stir and blend everything well.
3.Add Shaoxing wine, salt, black soy , soy sauce, oyster sauce, sugar, and a couple of glasses of water. Mix everything well, cover and simmer for about quarter-hour over medium heat - until the radishes are cooked and translucent. When the contents of the pan boil, prepare the cornstarch mixture and set it aside.
4.After the radishes are cooked well, open the lid, activate high heat, add the cornstarch mixture. Saute for one minute –– the mixture will thicken into sauce. Stir in green chives and serve over rice.
