Daikon also known as the Japanese radish, is a root vegetable. Grown throughout East and South Asian countries, it’s nutritious, crunchy, refreshing and can take on different flavors depending on how it’s cooked. Daikon are less spicy than their commonly consumed cousin, the red radish.
It is a superstar vegetable with it being a low-calorie food filled with high water content and packed with vitamins and nutrients, including vitamin C, calcium, folate, and potassium. Besides containing fiber and enzymes that aid digestion, it is also known to heal wounds quickly.
This perfect blend of daikon, carrots and shrimp come together for an easy, quick weeknight meal filled with sweet, tangy, and fiery flavors.
Serving: 3 as a side
Time: 15 minutes including prep time
- 2 cups diced (small cubes) daikon
- 1 lb deveined, cleaned uncooked shrimp, washed and seasoned with a dash of salt and pepper
- 1 tablespoon apple cider vinegar
- 1 yellow onion diced fine
- 2 scallions/ green onions chopped fine
- 1/2 cup carrot, chopped into small rounds or cubes
- 2 tablespoons gluten-free tamari or soya sauce
- 2 tablespoons gochujang paste
- 1 teaspoon sugar
- 1 tablespoon oil
- In a wok or frying pan, heat the oil. When hot, add the onions and the whites of the scallions. Stir fry for a minute until onions are translucent.
- Add the daikon and carrots to the pan, stir frying at high flame for 3 minutes making sure it doesn’t burn. Cook a minute or two longer, if you like your vegetables softer in texture.
- Add in the soya sauce/ tamari, apple cider vinegar, sugar, and gochujang paste and stir fry for another minute.
- Add in the shrimp and stir fry for another 1-2 minutes until the shrimp is cooked.
- Remove from flame and garnish with the left over scallion greens.
- Serve over a bed of freshly steamed rice.