Radish, Carrot, and Edamame Stir-Fry

Presented by Market Kitchen Host, Washington County WIC


Washington County WIC provides nutrition education, breastfeeding support, healthy food, health referrals and other services free of charge to Oregon families who qualify. WIC's goal is to help keep pregnant and breastfeeding women and children under age five healthy. We have three locations, all located close to public transportation, in Hillsboro, Beaverton and Tigard. The WIC Farmers’ Market Nutrition Program (FMNP), established in 1992, provides additional coupons to WIC participants to purchase fresh fruits and vegetables at participating farmers’ markets. The program has two goals: (1) to provide fresh, nutritious, unprepared, locally grown fruits and vegetables, from farmers’ markets to WIC participants who are at nutritional risk; and (2) to expand consumers’ awareness and use of farmers’ markets.

Radish, Carrot, and Edamame Stir-Fry

By Diane Morgan; Fine Cooking Issue 122

Yields 4 to 6 servings


2 Tbs. mirin

1 Tbs. tamari soy sauce (wheat-free) or low sodium soy sauce

Kosher salt

1 Tbs. vegetable oil

5 medium carrots (about 3/4 lb.), peeled, halved lengthwise, and cut on the diagonal into 1/4-inch-thick slices

1-3/4 lb. radishes (about 2 bunches), trimmed and sliced crosswise into 1/4-inch-thick rounds (reserve tops for another use, if desired)

1 Tbs. minced garlic

1 Tbs. minced fresh ginger

2/3 cup shelled edamame (thawed, if using frozen) 

1 tsp. toasted sesame seeds


In a small bowl, combine the mirin, soy sauce, and 1/2 tsp. salt.

Heat a 14-inch flat-bottom wok (or a 12-inch heavy-duty skillet) over high heat. Swirl in the oil. Add the carrots and radishes and stir-fry until the edges begin to brown, 5 to 7 minutes. Add the garlic and ginger, and continue to stir-fry until the vegetables are crisp-tender, about 2 minutes more.

Add the edamame and soy sauce mixture and stir-fry until just heated through, about 1 minute. Stir in the sesame seeds and serve.