Asian vegetables recipes

Start preparing this one day before serving —heat to medium; cook until daikon is soft and liquid is
it needs to chill overnight. WHAT TO DRINK: Alsacealmost evaporated, stirring frequently, about 25
white wine can be heavenly with Chinese food. For aminutes.
delicious splurge, try Domaine Weinbach 2004 RieslingMeanwhile, spray 9-inch-diameter cake pan with 1 1
Grand Cru Schlossberg, with citrus, stone fruit, and2-inch-high sides with nonstick spray. Whisk rice flour
mineral notes ($43).and remaining 1 cup water in large bowl until well
1 1/2 pounds daikon (Asian white radish),* peeled, cutblended. Stir in daikon mixture. Season to taste with
into 1-inch piecessalt and pepper. Spread daikon mixture evenly in
2 Chinese sweet pork sausages (lop chong),* cut into 1prepared pan. Place cake pan on bamboo steamer
4-inch cubes (about 3 ounces)rack set over wok filled halfway with simmering water
1/2 cup finely chopped green onions (about 3 large)or on metal rack set over simmering water in pot.
2 tablespoons small dried shrimp,* finely choppedCover with lid; steam over medium heat until cake is
1 1/2 cups water, dividedset and firm to touch, occasionally adding more water
Nonstick vegetable oil sprayto wok or pot as needed, about 45 minutes. Remove
1 1/2 cups rice flour*pan from steamer; cool cake in pan 1 hour. Cover and
1 cup soy saucerefrigerate daikon cake in pan overnight.
1 tablespoon Asian sesame oilWhisk soy sauce and sesame oil in small bowl. Heat 1
2 tablespoons (or more) vegetable oil, dividedtablespoon vegetable oil in small skillet over medium
1 cup fresh cilantro leavesheat. Add cilantro, ginger with juices, and chiles or hot
1 tablespoon grated peeled fresh ginger, juices includedchili sauce; stir 30 seconds. Mix ginger mixture into soy
2 small Thai red chiles*, halved lengthwise, seedssauce mixture. DO AHEAD Daikon cake and sauce
removed, thinly sliced crosswise or 1 tablespoon hotcan be made 2 days ahead. Cover separately and
chili sauce (such as sriracha)*refrigerate.
1 tablespoon sesame seeds, toastedRun small knife around daikon cake to loosen. Invert
Fit processor with large-hole grating disk. Working withonto cutting board. Cut cake into 1/2-inch-thick slices
a few pieces of daikon at a time, place daikon pieces(not wedges), then cut each slice crosswise into
in feed tube and process until coarsely grated.2-inch-long pieces.
Transfer daikon to bowl. Replace grating disk inHeat 1 tablespoon vegetable oil in large nonstick skillet
processor with metal blade. Return daikon toover medium-high heat. Working in batches, add daikon
processor and finely chop, using on/off turns.cake slices to skillet and cook until golden brown,
Heat heavy large skillet over medium-high heat. Addadding more oil to skillet for each batch as needed,
sausage cubes to skillet and sauté until fatabout 5 minutes per side. Transfer slices to platter.
renders and sausage browns, about 5 minutes. AddSprinkle with sesame seeds. Serve herb soy sauce
green onions and dried shrimp; stir 1 minute. Add daikonalongside for dipping.
with juices and 1/2 cup water; bring to boil. Reduce