The vegetables here are inspired by a recipe from David Chang, founder of the Momofuku restaurant group. Honey and soy sauce cook down in the pan to create a sweet-savory glaze for turnips and radishes. If you can’t find Tokyo turnips (sometimes labeled Hakurei turnips), any small turnips will work. You can use all turnips or radishes, depending on what’s in season and what looks best at the market.
1 1/2 tsp. canola oil or other neutral oil
6 oz. small Tokyo turnips, unpeeled and cut into 3/4-inch wedges (small is roughly the size of a tangerine)
6 oz. medium radishes, unpeeled and quartered (medium is between a key lime and regular lime)
1 Tbsp. honey
2 tsp. reduced-sodium soy sauce
8 oz. baby bok choy, quartered lengthwise and cut diagonally into 1-inch wide pieces
How to Make It
Heat a large (11- to 12-inch) carbon steel skillet over medium-high. Add oil, swirling to coat the bottom. When just shimmering, add the turnips and radishes. Sauté, stirring frequently, for 5 minutes, or until lightly browned and crisp-tender. Lower the heat slightly, add the honey, then cook 1 to 2 minutes, until the vegetables look glazed. Add the soy sauce and cook until syrupy, 2 minutes longer.
Increase heat to high. Add bok choy; cook, stirring constantly, for 2 to 3 minutes, until liquid is no longer visible. Hold on a plate in the oven to keep warm.