Sweet and spicy radish with carrots

Ingredients for 6 servings:

• 200 g white radish(s)
• 140 g carrot(s)
• 20 g salt
• 2 small chili peppers, green
• 20 g ginger threads, fresh or frozen
• 3 medium-sized garlic cloves
• 1 tbsp sugar
• 2 tbsp Chinese brown vinegar
• 1 tbsp soy sauce, light
• 2 tbsp orange juice
• 4 tbsp peanut oil, refined
• 2 tbsp red chili flakes
• 2 tbsp sesame oil, light
• 2 m.-large tomato(s), red
• 3 slice(s) radish(s), white
• 3 Pepper, red
• 2 m.-large snake bean(s)
• e.g. cashew nuts
• e.g. chili flakes
• e.g. sesame, white

Instructions

Working time approx. 40 minutes; Total time approx. 40 minutes

a spicy Cantonese side dish to a rice table

Wash and peel the white radish and a large carrot, and cut crosswise into approximately 4 cm long pieces. Cut three approximately 3 mm thick slices crosswise from the bottom of the radish for garnishing. Halve the remaining radish and the carrot lengthwise and cut lengthwise into approximately 4 mm thick slices. Cut the slices lengthwise into approximately 4 mm thick sticks. Wash the small green chilies and cut them crosswise into thin slices. Leave the seeds on and discard the stems. Wash and peel the fresh ginger, cut them crosswise into approximately 4 cm long pieces. Cut the pieces lengthwise into thin slices and chop these into thin strips. Weigh the frozen goods and thaw them. Trim both ends of the garlic cloves, peel them, and press them through a garlic press. Wash the snake beans and use them for garnishing. Wash the tomatoes, remove the stems, skin them, quarter them lengthwise, and remove the green stems and seeds. Salt the radish and carrot sticks and let them stand for 20 minutes. In the meantime, carve blossoms from the radish slices and cut three thin rings from the bottom of a washed bell pepper to use as the center for the blossoms. For the sauce, combine the ingredients and stir until all the sugar has dissolved. Add the remaining ingredients. Strain the sticks, rinse them with water in a sieve and drain well. Mix the chilies, ginger, and garlic with the sticks. Add the sauce, mix briefly, and serve in a serving dish. For the chili oil, heat the oil with the chili 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.