Stirfried Daikon

A very basic vegetable stirfy – simple to make and extremely satifsying. For best results, be sure to leave the daikon a little crunchy. Daikon, also called Asian radish, can be purchased in Asian markets, but it’s also more and more readily available in conventional grocery stores that feature an Asian vegetable section. My favorites of course come from the farmers’ market, where you can buy just about any variety. For more information on daikon, visit Kitazawa Seed Company‘s site. In a pinch, you could substitute red radishes (leave their skin on).


  • 1 medium daikon, approximately 1 lb
  • 1/2 tsp salt
  • 1 fresh chili – red is nice, but green will be fine
  • 1 T cooking oil
  • 1 scallion, cut thinly on the diagonal
  • 1/2 tsp light soy sauce
  • 1 tsp rice or apple cider vinegar
  • 1 tsp sesame oil


  1. Peel the daikon, then cut into matchsticks, approximately 1/8 x 1/8 x 1.5″ – this is much easier if you own a mandolin.
  2. Toss the daikon with the salt, and set aside for 15-20 m.
  3. While the daikon rests, cut the chili in 1/2, then remove the seeds (or leave them in for more heat) and cut into thin strips.
  4. Drain the accumulated liquid off from the daikon and twist the radish in a clean kitchen towel to get out as much liquid as possible.
  5. Heat the wok over medium high heat, add the oil just until it shimmers. Explode the chili and the scallion just until fragrant.
  6. Add the daikon and stirfry for 1-2 m, then add the soy sauce and vinegar, stirring to combine.
  7. Adjust the seasoning and serve.

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