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Radishes in chilli oil sauce recipe (qiang luo bo)
- Cuisine: Chinese
- Prep Time: 5 min(s)
- Serves 8
This is a beautiful and stunningly simple dish to rouse the appetite at the start of a meal. Small red radishes are not a traditional Chinese vegetable, but a recent import. This recipe is based on one from a book of simple recipes for home cooking, Ji ben jia chang cai (shu cai pian), or Basic Domestic Dishes.
Marinating time: 30 minutes
Level of difficulty: easy
Ingredients
2 bunches of small red radishes¾ tsp salt
1 tsp caster sugar
2 tbsp light soy sauce
2 tbsp chilli oil with its sediment
½ tsp sesame oil
Preparation
Top and tail the radishes. Smack them lightly with the side of a cleaver or a rolling pin; the idea is to crack them open, not smash them to bits.Add the salt and mix well. Set aside for 30 minutes.
Combine the sugar and soy sauce in a small bowl. Add the chilli and sesame oils.
When you are ready to eat, drain the radishes — which will have released a fair amount of water — and shake them dry. Pour over the prepared sauce, mix well and serve.
SBS cook’s notes
This recipe has been reproduced with minor SBS recipe style changes. | Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55–60 g, unless specified.
Recipe from Every Grain of Rice: Simple Chinese Home Cooking by Fuchsia Dunlop, with photographs by Chris Terry. Published by Bloomsbury.
If you enjoyed this Radishes in chilli oil sauce recipe (qiang luo bo) then browse more Chinese recipes, side dish recipes, vegetarian recipes, easy recipes, prepare ingredients in advance recipes and our most popular hainanese chicken rice recipe.
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