Saturday, February 6, 2010

Beet, Radish, and Turnip Stir Fry

I used the Beets, Radishes, and Turnips I got from the market to make a version of the Stir Fry I mentioned earlier this week. It was colorful and enjoyable. I have found I like to steam the vegetables a little bit before letting them fry and get a little bit of color. I added them all at the same time. Next time I would put the beets in to steam for a few minutes, then the turnips, and finally the radishes. The beets were still a little hard, but the radishes just melted in your mouth. I would have liked all the veggies to have the same texture. As with all stir fries this is a great recipe to add any vegetables you have on hand, like last night I also added grated carrots. Here is the recipe for last night’s stir fry.

Beet, Radish, and Turnip Stir Fry
(revised from Stir-Fried Noodles with Eggplant and Basil – from Everyday Food Jan./Feb. 2010)

8 oz. lo mein noodles
2 T soy sauce
1 T toasted sesame oil
1 tsp light-brown sugar
4 tsp vegetable oil
2 small beets cut into 1 inch pieces
1 cup turnips cut into 1 inch pieces
1 bunch of radishes, quartered
2 small carrots, grated
5 scallions, white and green parts separated and thinly sliced
3 garlic cloves, minced
1/3 cup fresh basil, torn for serving

Cook noodles according to package instruction; drain noodles and rinse with cold water. In a small bowl, combine soy sauce, sesame oil, and sugar and stir until sugar dissolves.

Heat a large skillet or wok over high until hot. Add 3 tsp vegetable oil and swirl to coat skillet. Add beets, cover and steam for 3 minutes. Add turnips, cover and steam for 3 minutes. Add radishes, cover and steam for 5 minutes. Uncover and let vegetables brown, stirring occasionally for about 8 minutes.

Add additional oil carrots, scallion whites, and garlic. Cook 1 or 2 minutes.

Serve topped with scallion greens and basil.

NOTE: you could also chop up the radish greens, or any other greens you have on hand, and add them at the same step you add the carrots.


  1. I have been keeping the tops or roots from my vegetables as I clean them and freeze them to use when I make chicken stock. So, if you didn't want to use the radish greens in the stir fry, you could freeze them.
    Was there any bitter taste to the radishes or turnips?

  2. Great idea!

    No, this cooking method takes away all the bitterness. The radishes are my favorite and they get melt in your mouth good.