Radishes in Chile Oil Sauce | Qiang Luo Bo
Radishes doused with authentic Szechuan chile oil sauce? Seems destined to be a guaranteed conversation starter. Fresh radishes are salted, then slicked with a hot spiced oil and served at the beginning of a meal to rouse your appetite.
Ingredients
- 2 bunches small red radishes, trimmed, rinsed, and patted dry
- 3/4 teaspoon salt
- 1 teaspoon granulated sugar
- 2 tablespoons light soy sauce
- 2 tablespoons chile oil
- 1/2 teaspoon toasted sesame oil
Instructions
- Lightly smack the radishes with the side of a cleaver or a rolling pin. (The idea is to crack them open, not to smash them to smithereens.)
- Pile the cracked radishes in a bowl, add the salt, and toss well. Set aside for 30 minutes.
- Combine the sugar and soy sauce in a small bowl and stir until the sugar dissolves. Add the chile and sesame oils.
- When you’re ready to eat, drain the radishes—they will have released a fair amount of water—and shake them dry. Pour the chile oil mixture over the radishes and toss to mix well. That’s it. Really. You can go ahead and serve them now.
Nutrition
Serving: 1portion | Calories: 79kcal | Carbohydrates: 2g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 734mg | Fiber: 0.5g | Sugar: 2g