VEGETABLE SIDE DISH: RADISH STIR FRY(click here to print)

RADISH STIR FRY

2 Tbs. mirin (Japanese rice wine used in cooking)

1 Tbs. reduced-sodium soy sauce

Kosher salt

1 Tbs. peanut oil

   

1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)

1 Tbs. minced garlic

1 Tbs. minced fresh ginger

1 tsp. toasted sesame seeds

In a small bowl, combine the mirin, coconut aminos, and 1/2 tsp. salt.
Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the  radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.
 and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.  Serves 4 to 6

Note:  Before I started eating low carb, I never would of thought of adding radishes to a  stir fry.  Sauteed radishes taste much different than raw radishes.  This would make a great side dish for seafood.  

nutrition information (per serving):
Calories (kcal): 100; Fat (g): fat g 3.5; Fat Calories (kcal): 30; Saturated Fat (g): sat fat g 0; Protein (g): protein g 3; Monounsaturated Fat (g): 1; Carbohydrates (g): carbs g  9; Polyunsaturated Fat (g): 1; Sodium (mg): sodium mg 280; Cholesterol (mg): cholesterol mg 0; Fiber (g): fiber g 4;

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