Stir-Fry Radish With Crab 2.000

Renee Comet for The Washington Post; styling by Bonnie S. Benwick

One Pan Mar 15, 2018

Here's a dish that's so simple to make, yet it is surprisingly complex in flavor. You'll be surprised how sweet the radishes become with just a few minutes of cooking.

Use the best-quality, cartilage-free crab you can find here; in testing, we preferred jumbo-lump.

Where to Buy: Chinese (Chinkiang) black vinegar gives a smoky sweetness to the radishes and is available at Asian markets. It is somewhat less sweet than balsamic vinegar, but the latter can be used here instead.

2 - 3

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 2-3 servings

  • 1 bunch red or French breakfast radishes, with leaves
  • 1 teaspoon canola oil
  • 2 tablespoons cold water
  • 1 tablespoon Chinkiang black vinegar or balsamic vinegar (see headnote)
  • Pinch sugar, preferably superfine
  • 7 ounces jumbo-lump crabmeat, picked over to remove any cartilage (see headnote)
  • Juice of 1 lime
  • 1 tablespoon black sesame seeds
  • Pinch crushed red pepper flakes, for optional garnish


Trim the leaves, with an inch or two of stems, from the radishes and rinse well to remove any grit. Shake dry. Trim the radishes, then cut them into 1/4-inch-thick rounds. The radish yield should be about 1 3/4 cups.

Heat a wok over high heat until it is almost smoking, then swirl in the oil. Add the radish leaves and sliced radishes; stir-fry for 10 seconds, then drizzle in the water around the edge of the pan (to create some steam for softening the radishes). Season right away with the vinegar and sugar, then remove from the heat.

Spoon onto serving plates, then top with the crab, breaking it up gently with your fingers. Squeeze lime juice over each portion, then sprinkle with the black sesame seeds and the crushed red pepper flakes, if using.

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Recipe Source

Adapted from “Stir Crazy: 100 Deliciously Healthy Stir-Fry Recipes,” by Ching-He Huang (Kyle, 2017).

Tested by Bonnie S. Benwick.

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