Illinois Harvest of the Month

Radish, Carrot and Edamame Stir Fry

Radish, Carrot and Edamame Stir Fry

Try serving radishes as an ingredient in a stir fry to allow your little eaters to experience a different taste profile.
This is a family and CACFP spring and fall recipe for radish and carrots.
Cooking and prep level: Basic.
  • Prep Time20 min
  • Cook Time10 min
  • Total Time30 min
  • Yield10
  • Serving Size1/2 cup
  • Energy82 cal
  • HAACP Process2
  • Course
    • Main Course
  • USDA Meal Components
    • 1/4 cup red/orange veg
    • 1/4 cup other veg
  • Diet
    • Vegetarian

Ingredients

For the sauce

  • 1 Tablespoon Sesame Oil
  • 1 oz Pineapple juice
  • 3 Tablespoon Soy Sauce, reduced sodium

for the stir fry

  • 1 lb Carrot, sliced thin on a diagonal
  • 1 lb Radish, tops removed, sliced thin
  • 1 cup Edamame, fresh, or frozen and slacked
  • 2 tsp Garlic, fresh minced
  • 1 tsp Ginger, fresh minced
  • 2 Tablespoons Sesame Oil
  • 2 tsp Sesame Seeds, lightly toasted

Method

For the sauce

1

Combine sauce ingredients. Stir/whisk well to emulsify.

For the stir fry

2

Heat a deep skillet, or wok on high heat.

3

Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes.

4

Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

5

Add the edamame and the soy sauce mixture. Stir-fry until just heated through, about 1 minute. Sprinkle the sesame seeds across and serve.

6

Serving size: 1/2 cup / 4.02 ounces

How many types of radishes are there? The number of different types of radishes is nearly endless, but radishes can be spicy or mild, round or oblong, big or small, with radish varieties available in colors ranging from reddish-purple to rosy pink, black, pure white or even green. There are at least 15 radish varieties grown commercially in the U.S.

Exerpt from gardeningknowhow.com

  • Nutrition Facts

  • 10 servings per container
  • Serving Size1/2 cup
  • Amount per serving
  • Calories82
  • % Daily Value*
  • Total Fat5 g6.41%
  • Saturated Fat0.6 g3%
  • Trans Fat0 g
  • Polyunsaturated Fat1.9 g
  • Monounsaturated Fat1.7 g
  • Cholesterol0 mg0%
  • Sodium209 mg9.09%
  • Total Carbohydrate8.1 g2.95%
  • Dietary Fiber2.7 g9.64%
  • Total Sugars13.6 g
  • Protein2.3 g4.6%
  • Calcium39.9 mg3.07%
  • Iron0.7 mg3.89%
  • Potassium323 mg6.87%
  • Vitamin A7487 mcg831.89%
  • Vitamin C (Ascorbic Acid)10.9 mg12.11%
  • * The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

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