Stir-Fried Chinese Long Bean with Sweet Pickled Daikon (White Carrot)

Hi, today I would like to share a pickled daikon dish recipe which I like since I was young.

I Googled on pickled daikon and there are thousand recipes on how to DIY your own. However, I prefer Chinese-style sweet pickled daikon.There is one recipe written by a Taiwanese Blogger on the method of how to marinate daikon. Since she wrote it in Chinese, I will make it simple by writting the summary in English. If you can get the pickled daikon at your local market, please skip these steps and proceed to the dish recipe.

How to make Pickled Daikon (Credited to Tina)


Daikon – 6 kg

Salt – 1/2 cup

Soy sauce – 1/2 cup

Chinese white cooking wine – 1/2 cup

White vineger – 1/2 cup

Sesame oil – 1/2 cup

White sugar – 1 cup (I prefer honey)

Water – 1 cup

Pickled Daikon – My personal preference (Online Photo)
Tina cuts Daikon into pieces

Pickled daikon is best to eat with rice and porridge. Besides, you can fry rice, noodles, eggs (Yumm!) and a lot of other dishes with pickled daikon.


  1. Wash and cut the daikon into long shape, or pieces like Tina’s, but it depends on your choice. Remember not to peel of the skin as this will destroy its texture.
  2. Store the daikon inside a big container and pour in 1/2 cup of salt. Then, mix well and marinate for two days. Cover the container with clean net or kitchen towel to avoid contamination. The function of salt is to drain out the moisture from daikon. (Noted: Please remember to stir once a while everyday to ensure every pieces of daikon are coated with salt.)
  3. Drain the liquid from daikon and put them inside a clean net. Ensure the clean net is well secured with elastic band to avoid the daikon from falling out. Then, press the daikon with heavy things such as stone for two days. You need to change the position of net to ensure all daikon are well-pressed and dried.
  4. After daikon dries, store the daikon inside a big pot or a container. In the meantime, cook the sauce until boil and set aside to cool.
  5. Pour the cooled sauce into daikon container and stir well.
  6. Keep the daikon inside refrigerator for two days at least. The longer you keep it, the better the flavour.
  7. After that, store the pickled daikon inside air tight bags, batch by batch for longer preservation time.

Stir-Fried Chinese Long Bean with Pickled Daikon


1/3 cup of daikon (Chopped into small cubes)

1 1/2 cups of Chinese long bean (Cut into 1 to 1 1/2 inches long pieces)

1 tbsp of healthy oil of your choice

A pinch of white pepper

(Reminder: You can reduce or increase the amount of pickles according to your preference)


1) Heat the oil in a pan with medium heat and stir-fry the long bean until they are softened. It takes about 3~4 minutes to soften the bean.

2) Then, turn the heat into medium high and pour in the chopped pickles to stir-fry together with the long bean for 1 minute. Pickles are flavorful, so you do not need to add in extra salt or sugar.

3) Taste your dish and add in a pinch of white pepper. Continue stir-fry for another few seconds and you are done! Yay!

Preparation of the ingredients at night
Lunch time! Fish and Stir-fry Long Bean with Pickles (Too much pickles, I will reduce next time).

I hope you will like this recipe.

Enjoy your meal and see you next time!

Hoi Peng


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