Steps

1. Crush the garlic and cut off the root end.
   🕒 02:17
2. Dice 40g bacon.
   🕒 03:10
3. Separate the leaves and root end from 350g turnip.
   🕒 03:46
4. Wash the turnip, carefully removing any soil from the base of the leaves.
   🕒 03:55
5. Cut the turnip into eight wedges. Do not peel. [Chef's Tip!] This leaves the center of the turnip slightly raw, allowing you to enjoy a crisp texture.
   🕒 04:23
6. Cut the turnip stems into 4-5cm lengths.
   🕒 05:39
7. Place the cut turnip in a frying pan and sprinkle 1 pinch of salt over it.
   🕒 07:24
8. Add 1 and 1/2 tbsp olive oil and coat the entire turnip. [Chef's Tip!] This ensures the oil covers the turnip thoroughly, helping it brown easily from the start.
   🕒 07:34
9. Pan-fry only the turnip over high heat. Sear one side until well browned. [Chef's Tip!] Imagine you're searing a steak; aim for a crispy yet tender texture.
   🕒 08:00
10. Flip the turnip, then add the turnip stems, diced bacon, and crushed garlic to the empty space and stir-fry. [Chef's Tip!] Add the garlic later, as adding it at the beginning can cause it to burn.
    🕒 12:14
11. Cook everything over medium heat. Add 2 red chili peppers and stir-fry.
    🕒 12:50
12. Add 1 and 1/3 tsp chicken stock powder and 1 pinch of salt.
    🕒 13:21
13. Drizzle in 1 tbsp sake and stir-fry everything together.
    🕒 13:40
14. Plate and serve.
    🕒 14:12