Prepare your tools by heating a wok or large skillet over medium-high heat, and have a spatula ready. Slice the radishes into thin, even slices about 2-3mm thick, and mince the garlic finely.
Add a tablespoon of vegetable oil to the hot wok, swirling to coat the surface. Once the oil shimmers and just starts to smoke slightly, add the minced garlic. Cook for about 15-20 seconds until fragrant, with a warm aroma filling the kitchen.
Immediately toss in the sliced radishes, stirring quickly to coat them evenly with the garlic oil. The radishes should be sizzling and making gentle crackling sounds as they begin to soften.
Cook the radishes, stirring constantly, for about 2-3 minutes. They will turn slightly translucent at the edges and keep their crispness, releasing a peppery aroma that energizes the kitchen.
Pour in 1-2 tablespoons of soy sauce, stirring quickly to evenly distribute. Continue cooking for another minute until the radishes are tender but still retain their delightful crunch.
If you like greens, toss in a handful of spinach or bok choy during the last 30 seconds. Stir until they wilt and add a fresh, leafy contrast to the radishes.
Remove the stir fry from the heat and drizzle with a teaspoon of toasted sesame oil for a nutty aroma. Give everything a final toss to combine the flavors and shine.
Serve immediately while hot, straight from the pan, garnished with sesame seeds or chopped scallions if desired. Enjoy the lively crunch and peppery brightness of this simple dish.
