There's a dish in China called "Happy Family," which consists of various ingredients. Growing up, my mother's version of "Happy Family" was stir-fried colorful, seasonal fresh vegetables. She would encourage my brothers and me to eat more of it so we would be in harmony.

　　Fresh vegetables are quickly stir-fried to retain their snap and color for a vibrant presentation. Any leftovers can be served with warm pasta.

　　

Ingredients

Makes 4 servings

　　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

　　

Step 1

1. Heat a wok or nonstick skillet over medium-high heat. Add the olive oil and swirl the pan to coat.

　　

Step 2

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

　　Reprinted with permission from Cooking with an Asian Accent by Ying Chang Compestine, © 2014 Houghton Mifflin Harcourt Publishing Company.