Summer Greens and Radish Pork Stir Fry

Have an abundance of spring radishes?  Or are you visiting the farmers' market and see these early delights but not sure that you can use them all?  One thing that people often don't realize is that radishes, like their asian cousin the Daikon, can be quite successfully cooked.  When cooked they will lose some of their bite, but will still have that crunch and slight zest if sauted quickly.  As well, the greens if in good shape can be added to the stir fry and will wilt beautifully!

I generally use a pretty basic stir fry sauce for most pork and chicken stir fries:
2 -3 tablespoons cornstarch
1⁄4 cup brown sugar, packed
1 Tbsp fresh minced ginger
2 cloves garlic, minced
1⁄2 cup soy sauce 
1⁄4 cup cider vinegar 
1 cups stock
1/2 cup water if necessary

For the Stir Fry:

• 1 pork tenderloin cut into inch long strips, marinated in the stir fry sauce for 10 minutes.  
• 2 Tbsp cooking oil of your choice
• 1 bunch radishes, washed, trimmed, and cut in thick slices
• 1 onion cut into strips
• 1 carrot, grated
• 1 small bunch chard, stems cut into bite sized pieces, leaves cut into 1" ribbons (about 4 leaves), or less chard and add radish leaves.
• optional: peanuts, cashews, sesame seeds

Heat 1 Tbsp oil in wok over high heat, once hot add meat all at once (keeping marinade) and stirring until all meat is cooked and no longer pink.  Remove from wok and keep in bowl until needed.  Turn heat down to medium-high, add remaining 1 Tbsp oil and add onions, grated carrots, and chard stems cooking until slightly softened.  Add chard leaves, radishes and the reserved  marinade, bring to a boil, add meat and heat all thoroughly until vegetables are softened but still crisp. Serve over white or brown rice, or with noodles, sprinkle with peanuts, cashews or sesame seeds if desired.