Bok Choy and Daikon Stir-fry
/1 medium head bok choy
1 daikon radish, cut into bite sized slices
1 medium onion sliced thin
2 tsp cooking oil
2 cloves garlic, thinly sliced (1 Tbs.)
1 Tbsp. finely chopped fresh ginger
1 tsp salt
2 Tbsp. fresh orange juice
2 Tbsp. unseasoned rice vinegar
2 tsp cornstarch
1 tsp tamari (soy sauce)
1 tsp honey
Whisk together orange juice, rice vinegar, cornstarch, soy sauce, and honey in small bowl; set aside.
Cut greens from bok choy and keep separate from stems. Cut stems into ½-inch slices.
Heat oil in large skillet over medium-high heat. Add radishes and cook, without stirring, 3 minutes. Add bok choy stems and cook 3 minutes, stirring occasionally.
Add sliced onion, and sauté 1 minute. Add garlic and ginger, and sauté 1 minute. Add bok choy greens and salt, and sauté 1 minute. Remove from heat.
Stir orange juice sauce again to ensure it remains thoroughly mixed. Add sauce to pan and stir well to coat.