Radishes in chilli oil sauce (Qiang luo bo) from Every Grain of Rice: Simple Chinese Home Cooking (page 68) by Fuchsia Dunlop

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Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Pandan on June 11, 2024

    Super fast and easy way to use up radishes which I always forget in my fridge. Tasted quite nice, although not super exciting.

  • bernalgirl on May 15, 2024

    I love the idea of smashed radishes and was surprised at how much liquid the salted radishes gave off. While we liked this we all agreed the radishes needed to marinate in the soy-chile sauce and next time we’d make it first and refrigerate while preparing the rest of dinner.

  • Ro_ on December 06, 2020

    Loved this dish, I think smacking the radishes and salting/draining them makes a big difference. I started with radishes that weren't the best quality (kind of bitter) but after this treatment, and the delicious spicy dressing, they were transformed. I will definitely make this again, especially if I end up with not-so-great radishes.

  • lholtzman on September 24, 2020

    I had trouble cracking them open so I cut in quarters. This worked better for me and still delicious.

  • Nkrieda78 on July 25, 2020

    Amazing quick side with huge flavor payoff!!

  • sosayi on June 05, 2018

    I second shoffmann's comments. Such a quick and easy additional side, that adds loads of interest to the plate. I was a bit short on radishes, so added some chopped carrot, and that actually worked, too.

  • shoffmann on June 06, 2017

    Spicy, salty and good texture. This was a great spring side dish.

  • hyperbowler on August 02, 2016

    As an alternative way of serving, I thickly sliced the radishes, mixed enough mayo to thicken the sauce, and served the sauce as a dip.

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