Gather your wok or large skillet, a sharp knife, and a small bowl for soy sauce and chili flakes. Slice the radishes very thinly, about 3mm, to ensure they cook quickly and stay crisp. Mince the garlic finely.
Heat the wok over high heat until shimmering, then add 1-2 tablespoons of neutral oil. Swirl to coat the pan and wait until the oil is hot and slightly rippling, about 2 minutes.
Add the minced garlic to the hot oil, stirring quickly until fragrant—about 10 seconds—smelling of nutty, savory aroma. Carefully toss in the sliced radishes, spreading them out evenly in the pan.
Cook the radishes, stirring constantly, for 2-3 minutes. They should soften slightly but still retain their crunch, and their edges may turn a little translucent. You’ll hear a gentle sizzle and see the radishes start to shimmer.
Sprinkle the chili flakes over the radishes, giving everything a quick stir to distribute the heat. The mixture should crackle softly as the flakes toast slightly in the oil, releasing spicy aromas.
Pour the soy sauce into the pan, stirring quickly to coat the radishes evenly. Let it cook for about 30 seconds until the sauce glazes the vegetables and they look shiny and appetizing.
Remove the pan from heat and immediately toss in the sliced green onions and a pinch of salt. Give everything a final stir so the flavors combine and the green onions stay crisp and fresh.
Transfer the stir fry to a plate, allowing it to rest for 30 seconds. The radishes should be vibrant, crunchy, and glistening with a spicy, savory aroma. Serve immediately for the best texture and flavor.
