Ingredients

• 3 tablespoons extra-virgin olive oil
• 3 garlic cloves, minced
• 1 fresh red chile pepper, minced
• 1 1/2 cups peeled and julienned turnips
• 1 medium carrot, peeled and julienned
• 1 small yellow bell pepper, julienned
• 2 tablespoons low-sodium soy sauce
• 4 1/2 teaspoons rice wine or dry sherry
• 1 teaspoon chile sesame oil, for garnish

Instructions

1. Heat a wok or nonstick skillet over medium-high heat. Add the olive oil and swirl the pan to coat.
2. Add the garlic and chile and sauté until fragrant, about 1 minute. Add the turnips and stir-fry until tender, about 3 minutes. Add the carrot and cook for 1 minute. Add the bell pepper and cook and toss until tender, about 1 minute. Stir in the soy sauce and rice wine. Cook, stirring, until the vegetables are coated. Garnish with the sesame oil. Serve hot