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.