Soy Ginger Sauteed Radishes

This simple side dish for two recipe for Soy Ginger Sauteed Radishes renders fresh radishes silky and tender with a sweet-saltiness.

Ever since I made Balsamic Radishes using the recipe from Kalyn's Kitchen a few years ago, I have been obsessed with cooked radishes. I cannot begin to express just how much I adore them.

By cooking them, normally super peppery radishes are toned down, turned into milder, slightly sweet versions of their raw selves.

And when they are well-seasoned, like the balsamic ones, Grilled Radish Packets or these simple Soy Ginger Sauteed Radishes, they become this incredible veggie -- firm but silky and practically screaming with flavor.

This particular recipe has that sweet-saltiness thanks to the five-second soy-ginger sauce that finishes these babies off. So good.

So you know, this dish serves two. Unless, of course, you love them like I do and you accidentally-purposely eat them all by yourself. Don't worry, I won't tell!

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Yield: 2 servings

Soy-Ginger Sauteed Radishes

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Ingredients

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• 1 tablespoon olive oil
• 1 bunch radishes, , washed and quartered
• Kosher salt
• 1 tablespoon low sodium soy sauce
• 1 tablespoon rice vinegar
• ½ teaspoon fresh grated ginger

Instructions

1. Heat the olive oil in a medium skillet over medium heat until it's really hot, but not quite smoking. Add the radishes and sprinkle with salt. Cook, stirring and flipping occasionally, for 4-6 minutes, until they start to brown lightly.
2. Meanwhile, whisk together the soy sauce, rice vinegar and ginger. Once the radishes are browned, pour in and stir vigorously. Once the radishes are coated and all the liquid evaporated (about 1 minute), remove the pan from heat and immediately transfer to a serving dish.
3. Serve immediately.