Chop off the leaves from the turnips, then cut the turnip root into 1 cm rounds. Cut the leaves into 3 cm lengths.
Add the sesame oil to a heated frying pan, then brown both sides of the turnip root. Add the turnip greens, and sauté.
Combine the grated ginger, soy sauce, mirin, and sake, then pour into the frying pan from Step 2 in a circular motion. Sauté while evenly coating the turnips, then serve.
For reference, see the following recipe: Gingered Lotus Root Recipe ID: 680077
Another from my gingered vegetable recipe series: Stir-Fried Chrysanthemum Greens with Ginger Recipe ID: 710168
And another: Gingered Jumbo Shimeji Mushrooms Recipe ID: 695252
And from my baked turnip recipe series: Turnips with Wasabi Soy Sauce and Mayonnaise Recipe ID: 719014
Add hemp seeds to boost the nutrition value even more! There's no need to add meat since this is packed with vegetable protein, vitamins, and minerals.
Story Behind this Recipe
A friend told me how delicious gingered Chinese cabbage was, so I tried out the concept with turnips.
Make these with love. Adjust the seasoning to taste. From beginning to end, cook over high heat. The turnip root should be browned nicely. Turnips can be eaten raw, so be careful not to overcook. Cook briskly after adding the turnip greens, taking care not to release too much moisture.