Stir-fry Chinese Vegetable with Daikon in Garlic

Last week when I was shopping in Asian market,saw white radish on sale for $0.29 a pound.Grab 2 big roots of white radish,planning to make salmon sashimi bed but hubby want sushi instead.Well,since I shredder and soaked the radish I better use it before goes bad.White radish or Daikon is believed it's good for healthy obesity diet food,which has the function of clearing heat, detoxification, strengthening stomach, reducing phlegm, relieving a cough,smoothing Chi,defecation, creating saliva,anti-thirst and etc.Daikon or white radish contains more vitamin C than fruits,rich in vitamin A,vitamin B,Calcium,P,Iron.White radish contains many enzymes that help to digest.I also bought a bunch of Chinese vegetable.Sorry I dunno the scientific name but this vegetable is very fragile and soft..I understand people from North China loves this vegetable.

Ingredients:
1 bunch Chinese green vegetable, about 2 lbs ,washed and cut
5 cloves garlic,peeled and chopped
2 tbsp chicken bouillon powder
1 handful of shredded and soaked white radish
2 tbsp cooking oil
salt to taste


Method:
1:Cut and washed green vegetable thoroughly,drained.
2:Heat large skillet with oil at medium high heat with garlic.Fry garlic until lightly golden brown,then add in washed vegetable, shredder white radish and chicken bouillon powder.
3:Stir-fry for 3-5 minutes (if you want the vegetable softer cook longer),add in salt to your taste,then dish out and serve warm.



Note:
White radish or daikon have stronger pungent taste,soak overnight in cold water,it's might help to reduce the pungent smell or flavor.