Chinese Braised Daikon Radish

• Meat

  • 450 g Ground meat

• Produce

  • 1 Daikon radish (about 700 grams / 1 pound
  • 1 tsp Ginger
  • 2 Green onions

• Canned Goods

  • 2 cups Chicken stock

• Condiments

  • 1 tbsp Soy sauce

• Baking & Spices

  • 1/8 tsp Five-spice powder
  • 1/4 tsp Sea salt, fine
  • 1 tbsp Sugar

• Oils & Vinegars

  • 1 tbsp Vegetable oil

• Other

  • 2 teaspoons Doubanjiang (Spicy Fermented Bean Paste

Found on omnivorescookbook.com

Ingredients

• 1 tablespoon vegetable oil
• 2 green onions, chopped
• 1 teaspoon minced ginger
• 450 grams (1 pound) ground meat (beef, pork, chicken, or turkey)
• 2 teaspoons Doubanjiang (Spicy Fermented Bean Paste)
• 1 Daikon radish (about 700 grams / 1 pound)
• 2 cups chicken stock (vegetable stock, or water)
• 1 tablespoon soy sauce
• (Optional) 1 tablespoon Shaoxing wine (or dry sherry)
• 1 tablespoon sugar
• 1/8 teaspoon five-spice powder (the homemade version works better)
• 1/4 teaspoon fine sea salt or to taste

Directions

• Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot. Add a tablespoon of oil. Add green onion and ginger. Cook for a minute to release the flavor.
• Add ground meat. Cook and stir until surface turns brown.
• Add the doubanjiang. Cook and stir until the meat is evenly coated.
• Add the radish. Cook and stir to mix well.
• Add Shaoxing wine, chicken stock, soy sauce, sugar, and five spice powder. Cook over medium high heat until brought to a boil. Turn to medium low heat. Simmer for 15 to 20 minutes, or until the radish turns tender. Add salt to taste.
• Serve with steamed rice or by itself.