When I tell you this sauce goes on everything. I mean it. It’s sweet, salty and a lil funk. Just the way I like to present myself, 🙋🏽♀️. Watch me make sautéed radishes glazed in this sauce here. I love cooking with radishes because of its capacity to adapt in a dish. It really soaks up any flavor you cook it with, and it’s fantastic. Gotta love a versatile queen. I call it the everything sauce because it’s a the ratio of ingredients I use often on everything from vegetables to meats. I just love it on everything. It’s a basic girls stir fry pantry sauce that I hope you love too.
1 pound radish, with tops if any
1 tablespoon neutral oil
1 tablespoon Soy sauce
1 tablespoon Fish Sauce
3 tablespoon Sugar, of choice (white, brown or honey is recommended)
1/8 teaspoon MSG
1/8 teaspoon White pepper
1 teaspoon Sesame Oil
Chili Crisp, for garnish
In a small bowl, mix soy sauce, fish sauce, sugar, msg, white pepper together. Set aside.
Rinse radish bulbs and tops if any. Pat dry. Cut radish bulbs in half, quarter any very large pieces so they are uniform in size. Set aside.
Preheat large frying pan over medium high heat. Once hot, add oil and swirl in the pan to coat the base. Add radish bulbs and turn pieces cut side down. Let fry undisturbed or 2-3 minutes or until the radishes are lightly golden. Add soy sauce mixture to the pan, careful as the mix will splatter. Stir and coat the radishes in the sauce. Add 1/4 cup water to the pan and let radishes braise in the liquid, cover and cook for 5-7 minutes.
Once rashes are fork tender, add the radish tops stirring to coat them in the sauce. Let cook for 2 minutes or until greens are slightly wilted. Drizzle sesame oil and mix.
Serve with white rice, over noodles or with a crispy fried egg. Lots of chili crisp.