I had never tried daikon radish before, but this recipe from Lucy Waverman inspired me to give it a try. Daikon, which originated in East Asia, looks like a large, white carrot, but tastes like a mild radish. It added great flavour and crunch to this chicken stir-fry.
Avoiding Additives and Preservatives
Use tamari instead of soy sauce, because it uses alcohol as a preservative, not sodium benzoate. Look for a balsamic vinegar with only naturally occurring sulfites. For more recipes using all-natural ingredients, visit www.eyeforarecipe.ca.
- 2 tbsp (30 ml) soy sauce
- ½ tsp (2 ml) minced ginger
- ½ tsp (2 ml) sugar
- 8 oz (250 g) boneless, skinless chicken breast
- 1 tsp (5 ml) chopped ginger
- 1 tsp (5 ml) chopped garlic
- ¼ cup (60 ml) chopped shallots
- 1 tbsp (15 ml) soy sauce
- 2 tsp (10 ml) black or balsamic vinegar
- ½ tsp (2 ml) sugar
- 1 lb (500 g) daikon radish, peeled
- 2 medium carrots, peeled
- 6 cups (1.5 L) baby bok choy
- 2 tbsp (30 ml) vegetable oil
- ¼ cup (60 ml) finely chopped green onions
Combine soy sauce, ginger and sugar in a bowl. Slice chicken in half horizontally and then into thin strips. Add chicken to the marinade and let sit for 30 minutes. Drain chicken and discard remaining marinade.
Stir together ginger, garlic, shallots, soy sauce, vinegar and sugar in a small bowl and reserve. Cut daikon in half lengthwise, if large. Slice in thin slices (1/8 inch/0.3 cm) on diagonal.
Cut carrots the same way. Divide bok choy into leaves.
Heat a wok or skillet over high heat until pan is very hot. Add oil and heat again. Add chicken and cook, stirring until slightly undercooked, 1 to 2 minutes. Remove to a plate and reserve. Add daikon and carrots. Stir-fry until slightly softened, about 2 minutes. Add bok choy and stir-fry for 2 to 3 minutes longer – until vegetables are crisp-tender.
Return chicken and toss with vegetables. Pour sauce over, tossing everything together.
Bring to boil and cook for 1 to 2 more minutes or until chicken is cooked through. Serve immediately scattered with green onions.
From Lucy Waverman