1/2 tablespoon vegetable oil
1 green onion, chopped
1/2 teaspoon ginger, minced
1/2 pound ground tofu or meat (beef, pork, chicken, or turkey)
1 teaspoon Doubanjiang (spicy bean paste made from fermented soybeans)
2 Veggie Box Daikon radish (about 1 pound)
1 cup vegetable stock (or chicken/beef stock)
1/2 tablespoon soy sauce
1/2 tablespoon Shaoxing wine (or dry sherry)
1/2 tablespoon sugar
1/8 teaspoon five-spice powder
1/4 teaspoon fine sea salt or to taste

1/2 tablespoon vegetable oil 1 green onion, chopped 1/2 teaspoon ginger, minced 1/2 pound ground tofu or meat (beef, pork, chicken, or turkey) 1 teaspoon Doubanjiang (spicy bean paste made from fermented soybeans) 2 Veggie Box Daikon radish (about 1 pound) 1 cup vegetable stock (or chicken/beef stock) 1/2 tablespoon soy sauce 1/2 tablespoon Shaoxing wine (or dry sherry) 1/2 tablespoon sugar 1/8 teaspoon five-spice powder 1/4 teaspoon fine sea salt or to taste

Heat a medium-size dutch oven (or heavy duty pot) over medium heat until hot. Add a tablespoon of oil. Add green onion and ginger. Cook for a minute to release the flavor. Add ground tofu or meat. Cook and stir until surface turns brown. Add the doubanjiang. Cook and stir until the meat is evenly coated. Add the radish. Cook and stir to mix well. Add Shaoxing wine, chicken stock, soy sauce, sugar, and five spice powder. Cook over medium high heat until brought to a boil. Turn to medium low heat. Simmer for 15 to 20 minutes, or until the radish
turns tender. Add salt to taste. Serve with steamed rice or by itself.