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 Asian-inspired 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!
- 1 tbsp olive oil
- 1 bunch radishes, , washed and quartered
- Kosher salt
- 1 tbsp low sodium soy sauce
- 1 tbsp rice vinegar
- 1/2 tsp fresh grated ginger
- 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.
- 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.
- Serve immediately.
Sarah Walker Caron is a cookbook author, freelance writer and founder of Sarah’s Cucina Bella. She is the author of several cookbooks including The Super Easy 5-Ingredient Cookbook and One-Pot Pasta, both from Rockridge Press. A single mother to two kids in middle school, Sarah loves nightly family dinners, juicy tomatoes plucked fresh from the vine and lazy days on the beach. She also adores reading and traveling.