When it comes to pickled vegetables, nobody does it better than Asian grandmothers. They’ve spent years and years stuffing crates of it for their family whilst simultaneously slapping hands away and telling people, ‘You’re doing it wrong. Go sit down.’ If you ever have the opportunity to avail yourself of an older Asian woman who is heaping homemade kimchi/pickled lotus root/greens/daikon or whatever magic they make in their free time, take it. Take it with a smile and be grateful because nothing spices up a dish more than that pickled veg.
That’s the very same reason is why I adore this stir-fry. No extra sauce is needed to coat everything in. Once you pickle the daikon, you can easily throw this dish together in a matter of minutes. More importantly though, it packs such a deceptively strong punch (much like an Asian grandmother). Although it looks simple, it is deliciously salty and tangy but with a bit of peppery heat. One could say that it tastes as if that grandmother is hitting your hand and telling you to go away. I don’t mind though because I know it’s for a good cause: she’s busy cooking up something tasty.