Recipes Honey-Soy-Glazed Vegetables with Crispy Mushrooms Be the first to rate & review! David Chang created this dish as a play on Korean sweet-and-sour pork—but without the deep-fried meat and cloying sauce. Instead, he tosses turnips and radishes with a mix of honey and soy sauce and serves them with sautéed shiitake mushrooms that have an ingenious, crispy rice-cracker coating. More David Chang Recipes By David Chang David Chang Instagram David Chang founded the Momofuku restaurant group, including two Michelin-starred Momofuku Ko, Ssäm Bar, Noodle Bar, and Majordōmo in New York, Las Vegas, and Los Angeles. The chef has been instrumental in reimagining Modern Asian cuisine and influences culinary culture, hosting Ugly Delicious on Netflix, The Next Thing You Eat on Hulu, and the Dave Chang Show podcast. Food & Wine's Editorial Guidelines Updated on May 17, 2017 Print Rate It Share Share Tweet Pin Email Photo: © Con Poulos Total Time: 40 mins Yield: 4 servings Ingredients 1/4 cup plus 1 tablespoon canola oil 1 pound medium turnips, cut into 3/4-inch wedges 1 pound medium radishes, quartered 1/4 cup honey 2 tablespoons soy sauce 1 tablespoon fresh lemon juice 1/2 pound Swiss chard, stems discarded and leaves coarsely chopped 2 tablespoons molasses 2 tablespoons water Salt 6 large shiitake mushrooms, stemmed and caps quartered 1/2 pound Asian rice crackers, pulverized Directions In a large skillet, heat 1 tablespoon of the oil until shimmering. Add the turnips and radishes and cook over moderately high heat, stirring, until lightly browned and crisp-tender, 10 minutes. Add the honey and cook over moderate heat, stirring, until the vegetables are glazed, 5 minutes. Add the soy sauce and cook until syrupy, 5 minutes longer. Add the lemon juice and the Swiss chard; cook until the chard is wilted, 2 minutes. Raise the heat to high and cook until all of the liquid has evaporated, 2 minutes longer; keep warm. In a medium bowl, whisk the molasses with the water and season with salt. Add the shiitake and toss to coat. Drain the mushrooms, squeezing out most of the excess liquid. In a separate bowl, toss the mushrooms with the rice cracker crumbs, pressing to help the crumbs adhere. In a large skillet, heat the remaining 1/4 cup of oil until shimmering. Add the coated mushrooms and cook over high heat, turning once, until golden and crisp, 5 minutes. Transfer to paper towels to drain. Top the vegetables with the mushrooms and serve immediately. Rate it Print