Carrot and White Radish Julienne

1 Chinese white radish (daikon), about 2 1b.

1 to 1-1/3 1b. carrots

1 scallion (or long green garlic sprout, if available)

4 T cooking oil

1 t salt

1/4 t MSG, optional

1. Peel the white radish, removing about 1/4". Cut into 1/5" (1/2 cm)julienne strips.

2. Wash and peel the carrots, and cut into julienne strips, as with the white radish. Wash the scallion or garlic sprout, remove any tough and withered leaves, and cut at an angle into long sections.

3. Heat a wok or frying pan and put in the oil. Add the salt, then the julienned vegetables. Stir-fry over high heat for about I minute, then turn the heat to medium low, cover the pan, and let braise for 2 to 3 minutes. Remove the cover, and stir around several times with a spatula. Add the scallion or garlic sprout and optional MSG. Stir again, cover, and let braise for another minute. Serve.

4. In hot weather, the julienned vegetables may be marinated and kept in the refrigerator instead of braised.