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Daikon and Mushroom Stir-Fry by

Tags: onion, garlic, cabbage, kale, ginger, daikon, mushroom


1/2 a pound of Veggie Box daikon radish, sliced
into matchsticks (1/2 of your share)
1/2 cup of sliced Veggie Box onions
2 tsp of Veggie Box ginger, minced
4oz of Veggie Box king trumpet mushrooms, sliced
thin (all of your share)
2 cups of chopped greens to stir-fry (bok choi, cabbage, kale, etc.)
3 cloves of Veggie Box garlic, minced
1 teaspoon of red pepper flakes
2 tablespoons of soy sauce
1 1/2 teaspoon of lemon juice
dash of sesame oil


Slice the king trumpet mushrooms thin and let marinate in the soy sauce, lemon juice, sesame oil, red pepper flakes, and garlic mixture for at least half an hour. Heat vegetable oil in a wok and throw in the onions for a minute or two. Then, add in the daikon radishes. Cook for a few minutes longer before add in the ginger, mushrooms, and greens. Cook on medium high heat and then dump the marinade over top. Add more soy sauce or lemon juice to your liking. Optional to serve over rice!

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