Sweet and Hot Radish with Carrots

Summary

Ingredients

• 200 g radish (s), white
• 140 g carrot (s)
• 20 g salt
• 2 small chilli pepper (s), green
• 20 g iner threads, fresh or frozen
• 3 large garlic clove (s)

For the sauce:

• 1 tablespoon sugar
• 2 tablespoon vinegar, Chinese, brown
• 1 tablespoon soy sauce, light
• 2 tablespoon orange juice

Also: (for the chilli oil)

• 4 tablespoon peanut oil, refined
• 2 tablespoon red chilli flakes
• 2 tablespoon sesame oil, light

To garnish:

• 2 medium tomato (s), red
• 3 slices radish (s), white
• 3 hot peppers, red
• 2 medium snake beans
• cashew nuts
• Chilli flakes
• Sesame, white

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Instructions

1. Wash, peel and cut the white radish and a larger carrot into pieces approx. 4 cm long. Cut 3 approx. 3 mm thick slices crosswise from the lower part of the radish for garnishing.
2. Halve the remaining radish and the carrot lengthways and cut lengthways into approx. 4 mm thick slices. Cut the slices lengthways into approx. 4 mm thick sticks.
3. Wash the small, green chillies and cut them crosswise into thin slices. Leave the grains in place, discard the stem.
4. Wash the fresh ginger, peel it and cut it crosswise into 4 cm long pieces. Cut the pieces lengthways into thin slices and cut them into thin strips. Weigh and thaw frozen goods.
5. Cap the garlic cloves at both ends, peel them and press them through a garlic press. Wash the snake beans and use them for garnish. Wash the tomatoes, remove the stem, peel them, quarter them lengthways, remove the green stalk and the grains.
6. Salt the radish and carrot sticks and let them steep for 20 minutes. In the meantime, carve flowers out of the radish slices and cut 3 thin rings from the lower end of a washed pepper and use them as the center for the flowers.
7. For the sauce, mix the ingredients and stir until all the sugar is dissolved. Add the remaining ingredients.
8. Strain the sticks and rinse with water in the sieve and drain well. Mix the chillies, ginger and garlic with the pens. Add the sauce, mix briefly and arrange in a serving bowl.
9. For the chilli oil, heat the oil with the chilli flakes in a small pan and fry until the flakes are dark red. Strain and drizzle the hot oil over the sticks, add the garnish and serve at room temperature.