1 tbsp olive oil
3 green onions
1/8 tsp pepper
3/4 lb large red radishes, cut lengthwise into 3 to 4 strips
1/4 tsp salt
1 tbsp butter

In large skillet, heat oil over medium-high heat.
Add radishes and stir fry until lightly browned (about 3 to 4 minutes).
Add onions, salt, and pepper to radishes and stir-fry 1 minute longer.
Remove from heat and stir in butter. Toss until butter melts.
Transfer to plate and serve.

This recipe is very adaptable to whatever veggies you have on hand.

2 lbs of mixed Chinese green vegetables, bok choy, cabbage, broccoli, spinach etc.
2 oz snow peas
2 tsp sugar
1 tsp salt
2 tbsp oil
1 inch fresh ginger root, peeled and shredded
1 green or red chili, sliced into strips

Sauce
2 tsp dark soy sauce
2 tsp cornstarch
1 tsp sugar
1 tsp five spice powder
1 cup chicken stock
1/2 tsp sesame oil
Freshly ground black pepper to taste

Cut greens into 3 inch pieces. Bring a large pan of water to boil and add the sugar and salt. Add the snow peas and greens and cook for 4-5 minutes. Drain green vegetables and discard water.

Add 1 tbsp oil to the vegetables and keep covered. Heat the remaining oil in the wok and stir-fry the ginger for 1 minute.

Add the green pepper and chilies and stir-fry for 10-12 minutes. Add the blended sauce ingredients and stir well. Simmer gentle for 3-4 minutes.

Add the green vegetables and cook for 1 minute. Serve immediately, sprinkled with sesame oil and pepper.

1 head bok choy
2 tsp soy sauce
1 tbsp vegetable oil
1 tsp sesame oil
1 clove garlic, minced
1 tbsp sesame seeds, toasted
1 tsp fresh grated ginger

Rinse and drain the bok choy and pat dry. Cut the leaves crosswise into 1/2 inch slices and set aside. (reserve the stems for another use.)

Heat the oil in a large skillet or wok over high heat. Add the garlic and ginger, cook 1 minute stirring.

Add the bok choy and stir-fry until wilted and dark green. Stir in soy sauce and sesame oil. Cook 1 minute, add sesame seeds and serve immediately.

Serves 4.