Asian-flavored Stir-fry

There are many variation of stir-fry dishes, but here is one that uses veggies in the Aug. 30, 2014 Share!

One bunch Asian Greens (Tat Soi or Pac Choi orYukina Savoy)

One-quarter to one-half  Daikon Radish ( depending on size)

One sweet red pepper

one-half onion

one-two garlic cloves

optional: one-half kohlrabi (not traditional but tasty!)

olive oil, or part toasted sesame oil

Chop onion and mince garlic. If the Daikon Radish skin is rough, peel first and then dice. Chop red pepper and kohlrabi, if using. Wash Asian Greens well and then chop, using leaves and stems.

Heat oil and saute garlic and onion. Add radish, kohlrabi and pepper, continuing to saute and stir. When radish and kohlrabi are tender, add Asian greens, cooking until stems are tender.

Serve over rice and top with Peanut Sauce.