Hung Shao Lo Bo
China
Prep Time: 10-15 minutes
Cook Time: 15-20 minutes
WW pts (as specified): 2
WW pts (cutting oil to 1 Tbsp): 1
Bonus: easy, quick, one pot
Bummer: daikon tastes kind of "meaty"
I never made daikon before, but this recipe was easy to follow and went well with the bean curd with hot sauce. I don't know if it was my imagination or what, but I thought there was ameat-like smell while I was cooking the daikon. I thought there may have been something odd on the stovetop, but the daikon tasted meaty, too. This may be a daikon characteristic or I could just have olfactory issues.
Unless I needed to make daikon, I probably wouldn't make this dish again.
Leftovers
The stewed daikon performed well in leftovers
2 comments:
I made this once, too. Did not care for it at all! I know the Japanese eat a lot of daikon, but cannot fathom why.
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