If you can't find daikon radishes, use a bunch of the small red radishes when in season. I love this stir fry because you can add any veggies you like including spring onions, savoy or Chinese cabbage...whatever you have handy.
2 people made this
1 daikon radish peeled and sliced into 5cm sticks (or 5-6 red radishes, sliced)
2 tablespoons soy sauce
2 tablespoons sake (rice wine)
1 teaspoon sweet cooking rice wine (mirin)
1/2 tablespoon sesame oil
1 tbsp freshly grated ginger
2 cloves garlic, minced
300g pork fillet, thinly sliced
1 onion, thinly sliced
Method Prep:5min › Cook:10min › Ready in:15min
In a large bowl, combine daikon, soy sauce, sake, mirin, sesame oil, grated ginger and crushed garlic; mix well. Add sliced pork, and marinate for 5 minutes.
Heat vegetable oil in a wok or frying pan over medium heat. Add sliced onion and fry until softened. Add pork from marinade and fry until meat is evenly browned and cooked through.
Pour the remaining marinade into the wok, cover and cook until it begins to boil. Serve straight away.