Shredded radish with black bean sauce
Overview
As the saying goes: If you eat radish in winter and ginger in summer, you won’t need a doctor to prescribe medicine. Radish can not only eliminate accumulated qi, resolve phlegm and clear away heat, but also is high-quality and low-priced, making it an indispensable ingredient for the winter table. This dish is based on Shi Xin's soybean-flavored radish. Since we didn't have that kind of red radish, we used ordinary white radish and grated it into strips.
Tags
Ingredients
Steps
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Use a grater to grate the white radish into shreds, 3 or 5 knives of chopped green onion and chili pepper (not patted), mince the garlic (the original text is to use minced garlic to cook oil, because I am used to cooking green onions in oil, I forgot to add minced garlic.)
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After the oil in the pot is hot, add the tempeh and cook over medium-low heat until fragrant. If the heat is too high, it will become mushy.
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Add chopped green onion and chili and stir-fry briefly.
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Pour in shredded radish and stir-fry over high heat.
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After a while, the radish started to color.
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Add a small spoonful of vinegar, a gram of thirteen spices, and a little salt. Because tempeh is salty, you can taste it to determine how much salt to add.
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Stir well and garnish with some chopped green onion after serving. The shredded radish in this dish is very crispy, and if you don’t sprinkle with chopped green onion sauce, it will have a strong aroma. Sprinkle more chopped green onion to make it spicy and delicious.
