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Mooli, Beetroot and Carrot Stir-fry

This is a dazzlingly colourful dish with a crunchy texture and fragrant taste.

ingredients

serves 4
25 g (1 oz) 1/4 cup pine nuts
115 g (4 oz) mooli, peeled
115 g (4 oz) raw beetroot, peeled
115 g (4 oz) carrots, peeled
25 ml (1 1/2 tbsp) vegetable oil
juice of 1 orange
30 ml (2 tbsp) chopped fresh coriander
salt and ground black pepper

method

1. Place the pine nuts in a preheated wok and toss until golden brown. Remove and set aside.

2. Cut the mooli, beetroot and carrots into long, thin strips.

3. Heat the oil in a preheated wok. When the oil is hot, stir-fry the mooli, raw beetroot and carrots for 2 - 3 minutes. Remove the vegetables from the wok and set aside.

4. Pour the orange juice into the wok and simmer for 2 minutes. Remove and keep warm.

5. Arrange the vegetables attractively ori a warmed platter, sprinkle over the coriander and season to taste with salt and pepper.

6. Dri

What did you think?

5 people have helped to review this recipe. Thankyou!

Mooli,Beetroot & Carrot Stir-fry
posted by Val @ 05:43PM, 5/15/07
Would love to try this recipe, but what is Mooli?
Answer
A long white Japanese vegetable of the radish family, also known as daikon. It's crunchy, with a mild peppery flavour, similar to watercress. Unlike other radishes it's as good cooked as it is raw. In Chinese and Japanese cookery it's used for vegetable carving as well as cooking. Mooli is sometimes available in larger supermarkets, but you're more likely to find it in Asian or Caribbean food shops.
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