Stir Fried DAIKON Greens

It's kind of terrible to stir fry in the house during hot weather, especially when it hit 104'F outside and your budget can't afford turn the AC on.  But you got to eat green veges.  

So, there are few ways to eat this, but I like to stir fry the DAIKON greens (Japanese white radish).  My family gifted me a fresh DAIKON from their local farmer's market.  I am very happy to receive it because it comes with the GREENs attached.  I don't know why our local grocery stores like Raley's and Sprout got them without the greens.  Anyways, they were wilted by the time I drove 2-1/2 hours back to Sacramento, then, in the refrigerator for a couple of days.  I just wash them and soak them in a clean tub of fresh water.  After 30 minutes, the greens started to revive.  After an hour, I think they were growing.

After slicing them off the top of DAIKON, I soak them in salt water for a while, then, wash them carefully to remove any UFO. 

I cut them into small bite sizes.  Crush the garlic cloves.

Heat up the skillet hot, add the cooking oil. Add garlic cloves.  Then, ZzChaAa!!  in goes the Greens with fantastic familiar sound when my mother cook greens with her 42+ years old Chinese iron wok.

Stir all green well with the oil.  A moundful of greens will shrink within minutes.

Keep stirring.

Add 1/4 C of water, a pinch of salt to taste and Cover to cook over medium heat.

Don't go far.  It cooks really fast.

Cook for 2 minutes.

Uncover and taste.

Serve.

The wilted greens looked lifeless.  This picture was taken after 10 min in water during washing.  Then soaking for 30 min.

After 30 minutes, it started to look alive.

After an hour, it started to stand up.

After an hour, it looks like it is growing.

Slice the greens off and soak them in salted water for further cleaning and washing.

The top part... I buried it in my garden.

After an hour and half.  Time to chop into bite size.

The pan is heated.  Oil is heated and shimmering.  Add garlic.

Add Greens and stir fry 2 to 3 min.  Add salt to taste.   Add 1/4 C water, Cover. Cook 2 min. 

I added some cooked extra long gran Basmati rice to make DAIKON Rice.

The DAIKON parts, I cut them into equal sizes and shaved it in circle to obtain ribbons of DAIKON.  Ready to make DAIKON sticks, so I can make DAIKON pickles.  I don't really care for the TAKUWAN because they can cause gassy stomach.  But I like refrigerator DAIKON pickles.

The root... I tossed it into my garden soil.