Mei Quin Radish Sauté

The root of this dish would be a stir-fry with daikon and mei-quin, but the flavors are more European. This would qualify as a California “fusion” dish. This dish is quite simple, but the looks are elegant with the cool jade and pale reddish pink.

INGREDIENTS:

1 bunch radishes, topped and tailed, washed, and cut into ¼-inch wedges

3 heads mei-quin, leaves and stalks separated, leaves cut into ¼-inch strips, and stalks cut diagonally 45° ¼-inch wide, washed

½ medium yellow onion, Lyonnaise sliced thinly, -OR-

1 leek, white only, sliced lengthwise and then each side sliced diagonally ¼-inch wide at a 45° angle

¼ dry white wine

½ tablespoon oregano leaves, smacked with the flat of the knife

Salt and pepper to taste

Mild olive oil or neutral flavored oil as needed

METHOD:

Heat a large sauté or chef’s pan over medium-high heat. When hot, film with oil. When oil is hot, add the radish wedges and a pinch of salt. Sauté the radishes, tossing all the while, until they pick up some color, but are still crunchy.

Lower the heat and add the onions or leeks and cook until they are limp. Add the wine and half the oregano, and pop a lid on the pan. Cook until the wine has evaporated.

Make a well in the center of the vegetables, add a spot of oil if the pan floor is dry, then add the mei-quin stalks. Toss to coat with oil, season with salt and pepper and cook until the stalks turn bright green and are heated through. The radishes should be tender with a little chewiness to them by now.

Add the rest of the oregano, and then the mei-quin leaves. Toss to combine, and cook just until the leaves start to wilt. Transfer to a serving dish (where the residual heat of the vegetables will finish cooking the mei-quin leaves) and serve.

Chef’s Notes: This would be a good dish to serve with fish, chicken, pork, or tofu slabs. It could be easily added to with mushrooms or asparagus. It would also work really well with basil.

Serves: 4

Source: Chef Andrew E Cohen