Sweet and Sour Radishes (from NYT Cooking)

1 generous bunch large radishes, with greens (about 1 pound total), or 2 smaller bunches
1 tablespoon soy sauce
1 tablespoon rice vinegar
2 teaspoons agave nectar or honey
2 tablespoons chicken stock, vegetable stock or water
Salt and freshly ground pepper to taste
1 tablespoon peanut, canola, sunflower, or grape seed oil
2 teaspoons minced garlic
2 teaspoons minced ginger
1 bunch scallions, chopped, white and green parts separated
¼ cup chopped cilantro
1 teaspoon cornstarch dissolved in 2 tablespoons water

-Cut away greens from radishes and trim off bottoms of the stems. Wash in 2 changes of water and spin dry. Chop coarsely. Trim away tips of radishes and quarter lengthwise if large, cut in half if small.
-In a small bowl or measuring cup combine soy sauce, vinegar, agave nectar or honey, and stock or water. Have all ingredients within arm’s length of your burner.
-Heat a 14-inch flat-bottomed wok over high heat until a drop of water evaporates within a second or two when added to the pan. -Add oil to wok or pan and swirl to coat sides, then add garlic and ginger and stir-fry for no more than 10 seconds.
-Add white parts of scallions and stir-fry for 30 seconds to a minute.
-Add radish greens, salt and pepper and stir-fry for 1 to 2 minutes more, until they wilt, and stir in radishes.
-Stir-fry for 1/2 minute and add soy sauce mixture. Stir-fry for a minute more, then stir in cilantro and scallion greens, stir together for a few seconds, add cornstarch slurry and stir until vegetables are glazed (less than 30 seconds). Remove from heat and serve.