From Fine Cooking, April/May 2013
2 Tbs. mirin
1 Tbs. reduced-sodium soy sauce
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
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.