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“From Farmer John's Cookbook, The Real Dirt on Vegetables. This cookbook is a really great guide to eating seasonal vegetables. We have been getting a lot of strawberry daikon in our csa box and I needed a great way to use it up. This recipe is quite tasty. I add tofu to it and serve over brown rice. I leave out the oil and instead use a quick spray of oil on the wok. I add sake if the vegetables start to stick. Although I change the recipe to fit my diet, I'm posting as written.”

Ingredients Nutrition

  • 2 tablespoons peanut oil
  • 14 cup sliced scallion
  • 1 medium daikon radish, thinly sliced (about 3 cups)
  • 10 -12 red radishes, thinly sliced
  • 2 tablespoons water
  • 2 tablespoons soy sauce
  • 1 teaspoon sugar
  • 14 teaspoon hot chili oil, to taste (or more) (optional)


  1. Heat the peanut oil in a wok over high heat. Add the scallions; stir-fry for 30 seconds. Add the daikon and red radishes; stir fry for 1 minute. Add the water and continue stir-frying until all the water has evaporated.
  2. Add the soy sauce, sugar, and chili oil, mixing everything together viorously and cooking for 30 seconds more.
  3. Immediately transfer to aserving platter. Serve hot.

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