This pan-fried Daikon Radish Bun, Luo Bo Si Bing (萝卜丝饼) recipe is vegan, easy, and delicious. There is no other way to pack more veggies in a meal than this!
Daikon radish or luo bo (Mandarin) or chai tow (Hokkien) is a healthy and delicious root vegetable. There are so many ways to enjoy this vegetable such as stew, soup, pan-fry, stir-fry, and as a savory filling for snacks.
I have tried two types of Luo Bo Si Bing; one with a flaky crust like a pastry and second is wrapped in a soft dough similar to the recipe below.
Ingredients:
- 2 cups all-purpose flour
- ¾ cup lukewarm water
- ½ teaspoon salt
- 1 tablespoon oil
Filling:
- 2 lbs daikon radish
- 3 oz firm tofu
- 5 oz oyster mushrooms
- 1 small carrot
- 2 stalks green onions chopped
- 1 bunch dried mung bean vermicelli
- salt to taste
- a few splashes sesame oil toasted (see link)
Seasoning:
- 1 tablespoon soy sauce plus more to taste
- 1 teaspoon sugar
- ¼ teaspoon salt
- ¼ teaspoon mushrooms seasoning
- ⅛ teaspoon Chinese 5-spice powder
- ⅛ teaspoon ground white pepper
Instructions:
Continue reading instructions on the next page
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I grew up eating these, but don’t know why they aren’t made more. This recipe is so good and super easy to follow, esp for first timers
