Prepare all the vegetables:

🔹 Wash and peel the daikon radish. Cut it into large chunks (about 1.5” to 2 “ wide).

🔹 Wash the snow peas, then cut off their stems. Remove the fibrous strings on both sides.

🔹 Gently wash the mushrooms and wipe them with a paper towel to remove any dirt. Cut them into thick slices.

🔹 Mince the garlic (or pass it through a garlic press).

Bring a large pot of water to boil on the stove.

In a large, flat-bottomed pot or a large wok, sauté the minced garlic in a Tablespoon of neutral oil over medium-low heat for one minute or until slightly softened.
Add the daikon radish to the pot and mix well to coat with the oil and garlic.

Add 3/4 cup water to the pot, then cover and steam the radish for 15 minutes, or until the pieces are tender.

Add the shiitake mushrooms, mix, cover, and cook for an additional 3 to 4 minutes.

Notes:
Do NOT eat Shiitake mushrooms raw. Doing so can cause an intensely itchy dermatitis (rash) that lasts 2 to 3 weeks. This rash occurs in only about 1.8% of the population, so you likely won’t experience it. However, to be safe, only consume shiitake mushrooms fully cooked.