Sauteed Radishes and Peas with Seasoned Rice Vinegar and Green Garlic
Green garlic is simply garlic which has been picked before it matures. The flavor is mild, almost delicate, with a hint of garlicky sweetness once it is cooked.
4 bunches radishes, cut into medium-sized pieces
2-2 1/2 cups fresh shelled green peas (this is about 2 pounds unshelled)
4 bulbs green garlic, outermost skin removed, then sliced approximately 1/4-inch thick
1/4 cup seasoned rice vinegar
salt and pepper, to taste
1-2 tablespoons olive oil
1/2 teaspoon white granulated sugar
1.Heat a wok-style pan (or a large frying pan with straight sides) over high heat.
2.Drizzle the radishes with olive oil, sprinkle with salt and pepper to taste (just a light sprinkling with the pepper), and toss them into the hot pan. Stir fry for 2-3 minutes.
3.Add peas to the radishes and continue to stir fry for another minute.
4.Add the green garlic to the radishes and peas and stir fry for another 2-3 minutes, or just until the peas are crisp tender. Be careful to keep the contents of pan moving because the green garlic will cook quickly and burns easily.
5.Turn off the heat source and add the seasoned rice vinegar and sugar. Stir the vegetables to cover them well with the vinegar.