Radish, Carrot & Edamame Stir-Fry

I don’t often buy radishes.  I’m not sure why, but it just isn’t a regular item I pop into my grocery cart.  So when my mom left a bunch at my house, I wondered what to do with them.  I like them in salads, but I wanted to try something new.  I had been dying to make Jessica’s delicious sesame ginger salmon recipe, so when I found this Asian-inspired stir fry recipe, I knew it would go perfectly.  It was a really delicious meal and this stir fry could not have been easier or faster to whip together.
Asian stir fry Needless to say, there were no left overs!

you will need:
½ lb. carrots, halved & cut on the diagonal
1 bunch radishes, trimmed & sliced in ¼” rounds
2 tablespoons mirin
1 tablespoon soy sauce
½ teaspoon kosher salt
1 tablespoon canola oil
1 tablespoon garlic, minced
1 tablespoon fresh ginger, grated
1 cup edamame, shelled
1 tablespoon sesame seeds, toasted

Prepare the carrots and radishes and set aside.  In a small bowl combine the mirin, soy sauce and salt, and set aside.

Heat a skillet or flat bottomed wok over high heat and add vegetable oil.  When sizzling, add the carrots and radishes and cook, stirring often, until the edges begin to brown, about 6 minutes.

Add the garlic and ginger and continue to cook, stirring constantly until the vegetables are crisp-tender, about 2 more minutes.  Add the edamame and toss to combine.  Cook for about 2 minutes, stirring frequently, until edamame is heated through.  Take off the heat, add mirin/soy sauce mixture and sesame seeds and toss to combine.  Serve immediately.

serves: 2
time: 15 minutes
adapted slightly from: Cuisine at Home

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  • By Sesame Ginger Salmon on June 10, 2014 at 10:00 am

    […] served this with a vegetable stir fry, which was perfect.  It would also go well with a simple serving of basmati or jasmine rice as […]

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