Radish in black rice vinegar with crabmeat and black sesame seeds

Radishes taste really great when they’ve been lightly stirfried as the cooking brings out their sweetness, which in turn perfectly complements the sweetness of the crabmeat. Sesame seeds balance this out with a little nuttiness and the chilli adds a subtle hint of spice. Preparation time: 5 minutes Cooking time: 30 seconds DF Serves 2 1tsp rapeseed oil 300g radish leaves 200g radishes, cut into 5mm slices 1tbsp Chinkiang black rice vinegar or balsamic vinegar Pinch of caster sugar 200g fresh white crabmeat 5g black sesame seeds, to garnish Pinch of dried chilli flakes, to garnish 1Heat a wok over a high heat until smoking and add the rapeseed oil. Add the radish leaves and sliced radish and toss for 10 seconds, then drizzle 30ml cold water in around the edge of the wok to create some steam to help cook the radish. 2Season immediately with the vinegar and sugar and toss through. 3Spoon the radish onto serving plates, then top with the fresh crabmeat and garnish with the sesame seeds and chilli flakes.