Stir-fried pickled radish

Overview

When I was a kid, every household would pickle some white radish when winter came. Some eat the pickled radish as it is cold, some stir-fry the pickled radish as it is, and the way of eating it with Qianzhang is my mother’s unique way of eating it. Not only is the saltiness and umami flavor of radish incorporated into the thousand sheets, the radish also has a unique texture.

Tags

• vegetarian dishes
• pickled radish
• thousands of sheets
• garlic leaves

Ingredients

Steps

1. 1 Shred the radish and senjang

2. 2 Pour an appropriate amount of rapeseed oil into the pot (you can pour one-third more oil than usual for cooking). When the oil is hot, add shredded radish and stir-fry for a few times. Then add in shredded radish and stir-fry for a few minutes

3. 3 Just before the dish is out of the pot, pour a little soy sauce and add an appropriate amount of garlic leaves

4. 4 Stir fry a few times and remove from the pan. Because it is pickled radish, it is very salty and fresh, so basically no other seasonings are added, only an appropriate amount of soy sauce is added to enhance the color and flavor.