The sweet and crunchy spring variety of turnip really stands up to the spice and flavor of the peanut sauce that glazes it. Alternatively, you can also keep them raw as crudite and use the peanut sauce for dipping!
- 1-2 bunches of hakurei turnips, with the greens
- 2 teaspoons sesame oil
- 1 large clove garlic, minced
- 1 tablespoon minced fresh ginger root
- ¾ cup hot water
- ¼ cup peanut butter, or more to taste
- ½ lime, juiced
- 2 tablespoons Thai-style sweet chili sauce
- 2 tablespoons hoisin sauce
- 1 tablespoon soy sauce
- 1 pinch red pepper flakes, or more to taste
- ½ cup of crushed toasted peanuts
- Remove the leaves from the turnips and tear them into pieces.
- Lightly saute the garlic and ginger in the sesame oil.
- Add in the rest of the ingredients for the sauce and gently bring to a simmer, and then remove it from the heat.
- In some sesame oil, saute the turnips whole until slightly charred and tender.
- Deglaze the pan with your spicy peanut sauce and toss in the greens until wilted.
- Finish with some lime juice and the toasted peanuts.