Chinese-style Braised Daikon Radish - Untested

https://cooklikeasian.com/braised-daikon-radish/

1 Daikon radish (1 to 2 lbs)

1 Scallion

50 grams of Fresh ginger

2 teaspoons of Olive oil

Seasoning

1 tablespoon of Light soy sauce

2 teaspoons of Dark soy sauce

1.5 tablespoons of Soybean paste

0.5 tablespoon of cooking wine (preferably Shaoxing wine)

1. Peel the daikon radish and roll cut into small pieces.
2. Rinse the scallion with water. Then remove the root, and separate the white part from the green. Cut the white part into approximately 2-inch pieces. And dice the green part finely.
3. Wash the fresh ginger and slice it thinly. Set aside for later.
4. On a pan, heat two teaspoons of olive oil over medium-high heat. Then add ginger slices and the white stems of scallion. Sauté and coat the pan with oil evenly.
5. When the scallion and ginger start to fragrant, add the daikon radish blocks to the pan. Stir-fry for 3 to 5 minutes until the surface of the radish turns slightly brown.
6. Add half a cup of water or just enough to cover the ingredients. Pour light soy sauce, dark soy sauce, soybean paste, and cooking wine into the pan. Stir until the water boils.
7. Turn the heat down to medium-low, cover the lid and simmer for 10 to 12 minutes. Check on the amount of sauce occasionally to avoid burning. Add water if needed.
8. Open the lid. If there's too much liquid, turn the heat to medium-high and cook until the sauce thickens. Sprinkle the green scallion. Transfer to a plate and serve with rice or noodle.