While this is a tasty and simple side dish, I normally wouldn't be posting it as a recipe. Stir-fries are basic and, well, don't really require recipes. BUT, I've realized that a lot of people have never heard of cooking radishes! Which I'd like to change.
You can definitely cook radishes- in a variety of ways. I usually stir fry them really quickly, but I've also broiled them (laid out sliced on a sheet pan and sprayed with cooking spray), and added them to slow-cooked stews. Also, if you don't like raw radishes, you may very well like them cooked. Their flavor mellows out quite a bit.
This is an Asian-flavored stir fry that I made to accompany Thai Curry Chicken with Butternut Squash. My stir-fries usually come together as a result of what I have in the fridge. That's what's awesome about stir-fries- you can really make all sorts of combinations depending on what you have on hand. Today, I had broccoli, mushrooms, fresh ginger, and the radishes, so I just went with that. I cooked them in sesame oil and added a little soy sauce to complement my curry chicken dish. You could just do the radishes, or do the radishes with the mushrooms, or with the broccoli. Whatever ya feel like. This combination worked well though.
What you need:
2 teaspoons sesame oil
1 inch piece fresh ginger, minced
1 pound of broccoli, cut into ~2 inch pieces
6-7 radishes, thinly sliced
8 ounces cremini mushrooms, sliced
Pinch of salt
Heat the sesame oil in a large sauce pan over medium-high heat. Add the ginger and saute for a minute or two. Add the radishes, Saute for about a minute, then add the broccoli. Stir that around for a minute, then add the mushrooms. Sprinkle in a pinch of salt to draw a little water out. Continue cooking for another 3-5 minutes, or until the vegetables have a little brown on them and are cooked to your liking. You want them to retain a little crunch. Turn off of the heat and add the green onions. Season with soy sauce, black pepper, and chili-garlic sauce.