All radishes are easy and quick to grow and are currently in plentiful supply in the shops as are the herbs coriander and flat leaved parsley. The white Daikon radish will generally be available in Asian Food Stores but try your local green grocer first. This recipe is economical yet loaded with protein, iron, calcium, vitamins and fibre.
Serves 4-6
500g beef brisket
1 Tbsp canola oil
2 tsp finely chopped ginger
3 Tbsp zhuhou paste (soy bean paste available in supermarkets and Asian Food Stores)
¼ cup rice wine
pinch salt
1 Tbsp brown sugar
3 star anise
1 cup water
1 Tbsp canola oil
3 cloves garlic, crushed
1 Daikon radish (about 1kg), peeled and sliced into 3 cm pieces generally always available in Asian Food Stores.
pinch salt
sprigs coriander or flat-leaf parsley, to garnish
Rinse and dry the beef. Slice into 2 cm cubes.
Heat 1 tablespoon oil in a wok or heavy based saucepan. Add beef, ginger and zhuhou paste and stir lightly to mix. Brown the beef, in batches, on all sides for 4-5 minutes. Return all beef to the pan.
Add rice wine, ¼ tsp salt, sugar and star anise. Mix well.
Add water, cover and simmer over medium to low heat for about 30-45 minutes until reduced, stirring occasionally to prevent burning.
Heat 1 Tbsp oil in another frying pan. Add garlic and radish, season with salt and mix, and stir fry for 1-2 minutes.
Add to the simmering beef mixture and stir.
Simmer, covered, for 30-40 minutes, or until the radish is soft and tender. Skim off any excess fat.
Serve garnished with coriander or flat-leaf parsley.
All Recipes on this page are supplied
by Pip Duncan
Food, Food Safety & Nutrition Consultant
For more of Pip’s recipes visit www.choice.co.nz/recipes