Eosinophilic Esophagitis Friendly Sesame Sautéed Daikon
Total time25 min
Prep time10 min
Cook time15 min
4.6(13)
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Learn more →Ingredients
4 servings
- 1 lb daikon radish, peeled and cut into ¼-inch half-moons
- 1 tbsp sesame oil
- 1 tbsp avocado oil
- 3 cloves garlic, minced
- 1 tsp fresh ginger, grated
- 2 tbsp coconut aminos
- 1 tbsp apple cider vinegar
- ¼ tsp salt
- ¼ tsp black pepper
For serving
- 1 tbsp sesame seeds, toasted
- 2 scallions, green tops only, thinly sliced
Instructions
- 1
Heat the avocado oil and sesame oil together in a large (12-inch) skillet over medium-high heat until the oil shimmers.
- 2
Add the daikon half-moons in a single layer and cook undisturbed for 3–4 minutes, until the undersides are golden at the edges. Flip and cook for another 2–3 minutes, until the second side is lightly golden and the daikon is just tender when pierced with a fork.
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