Tuesday, 24 May 2011

Top-to-Toe Radish Stirfry

Green tops and pink bottoms! Such a beautiful combination.
No I don't mean clothes (my fashion-savvy sister will probably axe me). I mean radishes.
I got a bunch of them while working at Pimlico farmers' market on saturday, purely because they looked too pink and pretty to miss. It's not a ditzy girly thing. Just look! They are pretty.

I like radishes raw and sliced thinly to add a little kick to salads, or in tzatziki style dips. But I don't think many people know that radishes are absolutely delicious cooked too! Also, did you know that the radish leaves can be eaten too, much like beetroot? The leaves look a little like pea shoots, but have a slight radish-y sharpness. Here's a super fast stirfry with some sesame oil, garlic and spring onions (also bang in season) to celebrate the whole radish, from top to toe!

Top-to-Toe Radish Stirfry
1 bunch of radishes, washed
2 cloves of garlic, chopped
1 spring onion (white and green parts), chopped
1 tsp fish sauce (or you can use naturally fermented soy sauce)
dash of white pepper
1/2 tsp sesame oil
1/2 tbsp extra virgin olive oil

1. Separate the leaves from the radish roots. Quarter the roots.
2. Heat pan over medium-high heat, and add the evoo. Add the white parts of the spring onion, garlic and sesame oil and toss for 1-2 min.
3. Add the radish roots and stir-fry for 3-4 min till their insides turn from an opaque white

to a glossy translucence.

4. Add the radish leaves and the seasoning, and stir-fry for 1 more min until the radish leaves are wilted. Scatter the chopped green parts of the spring onion over to serve.

I really like my radish cooked for a change. The sharpness of the radish mellows, and it takes on a mild daikon radish/ turnip-like sweetness. The leaves add a nice contrast of texture (a bit like pea shoots), and of course, you can never go wrong with sesame oil and toasted garlic!

Oh and if you're wondering why you only see pink bottoms but no green tops in the plastic bags of radishes from Tesco's, and you feel unfairly shortchanged, it's time to make a trip down to the farmer's market ;)

This is part of Hearth and Soul Blog Hop.


  1. I didn´t know that the leaves are to use. Thanks for the hint. LG Tina

  2. Yay! Had never thought to cook radishes either, but they would be great with garlic. I've only used the radish greens in soups (added near the end) which gives them a really nice refreshing kick.

  3. Perfect timing! In anticipation of my first ever radish harvest I've been collecting new radish recipes. This one is perfect, thanks for posting!

  4. I'm not a fan of radish...and this post of yours just made me realize what I've been missing!

  5. I just bought a huge bunch of these raddish and was thinking what to make with them .. this is a great idea :)

  6. thank you!
    good idea, got to try them in soups next time (:
    yes valerie, the colours are what drew me to them in the first place hehe. you are so lucky to have your own radish growing chris!

  7. Never tried this veggie before but yours looks so easy and yummy!


  8. Thank you so much for your comment on my blog Shu Han. This sure is an interesting recipe and one I will keep in mind.

  9. Made this tonight with Bok Choy. Great! Thank you for the creative, healthy and yummy recipes! Much appreciated, keep cooking!(and posting)