Quick-Pickled Radish with Chile Oil

Ingredients

Quantities are included where specified in the original recipe.

• white radish, skin retained
• 2 small spoonfulssalt
• 1 small spoonfulsugar for salting
• dried chile strips
• garlic slices
• bird's eye chiles
• Sichuan peppercorns
• ginger
• cooking oil
• 2 spoonfulslight soy sauce
• 3 spoonfulsvinegar
• 1 spoonfuloyster sauce
• 1 spoonfulsugar for dressing
• a littledark soy sauce
• a littleMSG

Step-by-Step Instructions

1. 01

   Soak dried chile strips. Thinly slice unpeeled white radish and mix with 2 small spoonfuls salt and 1 small spoonful sugar. Marinate for 30 minutes.

2. 02

   Squeeze out moisture and add plenty of garlic slices and some chopped bird's eye chiles.

3. 03

   Heat a generous amount of oil over low heat with peppercorns and ginger. Add drained chile strips and fry until golden and lightly toasted; turn off the heat.

4. 04

   Cool slightly and mix in light soy sauce, 3 spoonfuls vinegar, oyster sauce, dressing sugar, dark soy sauce and MSG. The original Chinese image clarifies the incomplete vinegar unit in the written text.

5. 05

   Pour over radish and toss. The source suggests chilling for 1 hour.

Illustrated Cooking Guide

Open an illustration to view it full size and zoom on your phone.

Cooking Method