Lo Bok with Sichuan Peppercorns and Fresh Red Chiles

Ingredients

  • 2 teaspoons Asian sesame oil
  • 1 tablespoon fresh ginger
  • 3 pounds lo bok (Chinese white radish, also called daikon)
  • 6 ½ teaspoons kosher salt
  • ¾ cup sugar
  • 1/3 cup rice vinegar (not seasoned)
  • ¼ cup scallion
  • + 8 more ingredients
    • 3 tablespoons peanut oil
    • 1/3 cup red-wine vinegar
    • 1 ½ medium carrots
    • 5 1 1/2-inch-long dried red chiles
    • 6 small (2-inch) fresh red chiles such as Thai
    • ½ cup fresh cilantro leaves
    • 1 mandoline or other manual slicer
    • 1 teaspoon sichuan peppercorn

Cut radish and carrots into fine julienne with mandoline, then toss with 2 tablespoons kosher salt in a bowl and let stand 1 hour. Drain in a colander, then squeeze handfuls in a kitchen towel to remove moisture and transfer to a bowl. While vegetables are standing, heat vinegars, sugar, and rema...

View full recipe at Epicurious

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