• 1 tablespoon Olive Oil
• 1/4 cup Finely Chopped Jalapeno Peppers
• 1 teaspoon Chopped Fresh Ginger
• 2 cups Sliced, Trimmed Radishes
• 2 teaspoons Chopped fresh cilantro
• 1/2 teaspoon Ground Cumin
• 1/2 teaspoon Salt

1.  In a nonstick fry pan, heat oil until hot.  Add jalapeno and ginger; cook and stir until ginger just begins to brown.

2.  Add radishes, cilantro, cumin and salt; reduce heat and cook, stirring often, until radishes are barely tender, about 6 minutes.

3.  Garnish with julienned radish leaves or spinach, if desired.  Serve as an appetizer or with fish, poultry, or beef.

Yield: about 2 cups