Facebook LinkedIn Email Pinterest Twitter Instagram YouTube Icon Navigation Search Icon Main Search Icon Video Play Icon Plus Icon Minus Icon Check Icon Print Icon Note Icon Heart Icon Filled Heart Icon Single Arrow Icon Double Arrow Icon Hamburger Icon TV Icon Close Icon Sorted Hamburger/Search Icon

Radish, Carrot, and Edamame Stir-Fry

Scott Phillips

Servings: 4 to 6

A quick turn in a sizzling-hot wok gives radishes and carrots deliciously browned edges. Be sure to cut the vegetables into uniform slices so they cook evenly. This is a great side dish for seafood.


  • 2 Tbs. mirin
  • 1 Tbs. reduced-sodium soy sauce
  • Kosher salt
  • 1 Tbs. peanut 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

Nutritional Information

  • Calories (kcal) : 100
  • Fat Calories (kcal): 30
  • Fat (g): 3.5
  • Saturated Fat (g): 0
  • Polyunsaturated Fat (g): 1
  • Monounsaturated Fat (g): 1
  • Cholesterol (mg): 0
  • Sodium (mg): 280
  • Carbohydrates (g): 13
  • Fiber (g): 4
  • Protein (g): 3


  • 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.


Rate or Review

Reviews (4 reviews)

  • User avater
    AngelaTHadden | 10/24/2018

    Tasty and healthy

  • user-575032 | 06/09/2014

    Halved the radishes and carrots. Doubled the edamame. Great bright flavor to go with grilled meats.

  • eljay | 07/04/2013

    Great place to start. Added crystalized ginger and hot oil. Served it with pasta to stretch it.

  • Zhenya | 04/13/2013

    Absolutely delicious and very healthy. We loved it and I made it again one day later for my family. ;-)

Rate this Recipe

Write a Review

Delicious Dish

Find the inspiration you crave for your love of cooking

Fine Cooking Magazine

Subscribe today
and save up to 50%

Already a subscriber? Log in.


View All


Follow Fine Cooking on your favorite social networks

We hope you’ve enjoyed your free articles. To keep reading, subscribe today.

Get the print magazine, 25 years of back issues online, over 7,000 recipes, and more.

Start your FREE trial