1 Tbs. Sesame Oil, dark 2 Tbs. Lime Juice 2 Tbs. Agave Nectar 2 Tbs. Brown Rice Vinegar 1.5 Tbs. Red Curry Paste
Wash diakon well under cold water.
Use a vegetable peeler to peel off outer skin.
Cut diakon into three equal size pieces.
Cut pieces into a medium size dice
Peel ginger, garlic and shallot.
Place on cutting board and chop into small pieces.
Rinse off and dry about 12-15 fresh basil leaves.
Tear each leaf into a couple pieces.
Place all red curry sauce ingredients into a bowl.
Mix together using a small wire whisk.
Place oil, garlic, shallot and ginger into a hot pan.
Cook and stir for a few seconds.
Add the diced diakon to the pan.
Sprinkle a pinch of salt over the diakon.
Cook and stir the ingredients for about half a minute.
Add red curry sauce to the pan.
Mix ingredients together and turn heat down to medium.
Continue to cook and stir, uncovered, for about five more minutes.
Curry sauce will thicken and glaze the diakon.
Diakon will not cook and soften like other vegetables, it will stay crisp and crunchy.
Add basil to the pan.
Cook and stir for about half a minute.
Basil will wilt and melt into the dish.
Remove diakon from pan and place into a bowl.
Mix diakon after a few minutes to distribute the sauce.
Serve warm or cold.
New Taste Thinking:
Use this spicy radish recipe as an appetizer or serve cold as a salad. It also works well as a relish or salsa when served with meats or grains.
Diakon is also great to eat raw. Just peel and slice thin. Try the thin slices instead of chips with guacamole. It also goes well with the Veggie Snack.
