1 onion, chopped3 garlic cloves, finely chopped 1 tablespoon freshly grated ginger 1 tablespoon mirin or apple juice 3 teaspoon light soy sauce 2 teaspoon toasted sesame oil 1 teaspoon honey 1/2 teaspoon cornstarch 2 tablespoon canola oil 1 cup broccoli florets and stalk cut into bite-sized pieces 1⁄cup daikon radish, sliced 1 cup daikon radish greens Sliced green onion for garnish (optional) 1/4 cup nuts or seeds for garnish (optional)

Combine the onion, garlic and ginger and set aside. In a small bowl, combine the soy, mirin or apple juice, sesame oil, honey, and cornstarch and mix to dissolve the cornstarch.

Heat oil and swirl to coat bottom of the wok. Add the ginger, onion, and garlic and stir fry, until fragrant, about 10 seconds. Add the broccoli and daikon and stir-fry for several minutes, until broccoli is crisp-tender and bright. Add the daikon greens and liquid mixture and cook until sauce has thickened about 30 seconds. Serve immediately over rice with garnish.

Adapted from sacfoodcoop.com