This stir-fry makes use of the entire plant, both root and greens. Honey and soy complement the tangy radishes and Japanese turnips, taking some, but not all, of the tangy edge off them. If you can do both radishes and turnips, great, but it’s still good with just one of the vegetables. You can also make this with one bunch, just halve the ingredients.
2 T vegetable oil or butter, or a combination
1 bunch Japanese turnips with their greens, or 2 bunches if just using Japanese turnips
1 bunch radishes with their greens, or 2 bunches if just using radishes
2 – 3 T honey or other sweetener, such as agave or maple syrup
2 T soy sauce
ground black pepper, to taste
1 T fresh lemon juice, or to taste
1. Separate greens from roots, if you didn’t do that when you first got them home. Slice or chop roots to your preference. Coarsely chop greens. Set chopped greens aside.
2. Heat oil in a skillet. Add the roots and sauté, stirring occasionally, until crisp-tender. Add the honey and cook, stirring, for a few minutes, until the roots are glazed with honey. Add the soy sauce and black pepper and continue cooking for a few more minutes.
3. Stir in the greens. Cook until wilted and tender. Remove from heat and drizzle with lemon juice.