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Radishes with mushrooms
1 serving
Cut the radishes into straws and lower them into boiling water for 5 minutes. Cast in a colander and dry. Pour the mushrooms with warm water for 30 minutes, squeeze, cut off the hard legs and thinly slice. Heat vegetable oil in a wok or frying pan and fry chopped radishes for 5 minutes. Add the mushrooms, mix gently and fry for a further 1-2 minutes. Pour in 100 ml boiling water, add salt, rice wine, sugar, ginger powder and bring to a boil over high heat. Reduce the heat and simmer under a closed lid for 5 minutes. Spreading a small amount of water 1 tablespoon cornflour and pour into the pan, stirring gently. Shake the pan several times, drizzle with sesame oil and serve.
Cut the radishes into straws and lower them into boiling water for 5 minutes. Cast in a colander and dry. Pour the mushrooms with warm water for 30 minutes, squeeze, cut off the hard legs and thinly slice. Heat vegetable oil in a wok or frying pan and fry chopped radishes for 5 minutes. Add the mushrooms, mix gently and fry for a further 1-2 minutes. Pour in 100 ml boiling water, add salt, rice wine, sugar, ginger powder and bring to a boil over high heat. Reduce the heat and simmer under a closed lid for 5 minutes. Spreading a small amount of water 1 tablespoon cornflour and pour into the pan, stirring gently. Shake the pan several times, drizzle with sesame oil and serve.
turnip - 500 g, or radish - 500 g, ginger - 0.25 tsp, sugar - 2 tsp, sesame oil - 2 tsp, corn starch - 1 tbsp. spoon, white wine - 1 tbsp. spoon, rice wine - 1 tbsp. spoon, dried Chinese mushrooms - 100 g
