Start by washing the radishes thoroughly, then trim the stems if attached. Slice them thinly, about 2mm, keeping the slices uniform for even cooking.
Heat your wok or large skillet over medium-high heat until it’s hot but not smoking. Add a tablespoon of vegetable oil, swirling to coat the surface.
Once the oil shimmers, toss in the minced garlic and stir quickly. Cook for about 15 seconds until fragrant and golden, but be careful not to burn it.
Spread the sliced radishes in a single layer in the pan. Let them sear undisturbed for about 1-2 minutes until the edges start to turn golden.
Gently toss or flip the radishes, then continue stir-frying for another 3-4 minutes. You’ll notice them softening and developing some caramelized spots while releasing a smoky aroma.
Pour in the soy sauce, drizzle the sesame oil, and sprinkle chili flakes if using. Toss everything well to coat the radishes evenly and cook for an additional 30 seconds to meld the flavors.
Remove the pan from heat and transfer the radishes to a serving dish. Garnish with sliced green onions for a fresh, bright finish.
Let the radishes rest for about a minute to settle their flavors before enjoying this tender, smoky, and slightly sweet dish.
