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Wash and dry radish greens and/or swiss chard. (I used a salad spinner.)
If desired, soak greens for about 30 minutes in very cold water. (This makes sure they’re crisp for the quick stir-frying.)
Working in batches, cut greens crosswise into ½ inch slices.
Mix together sauce ingredients and set aside.
Preheat the wok or large, heavy frying pan until it feels very hot when you hold your hand there, then add the oil.
When oil looks shimmery, add the garlic cloves (for seasoning the oil) and cook about 30 seconds, making sure garlic doesn’t start to brown. Remove garlic and discard.
Add chopped radish greens and/or swiss chard all at once and immediately begin to stir-fry, turning greens over and over just until they are almost all wilted. (For me this was only one minute, but I have a great gas stove with a burner with really high heat.)
When greens are almost all wilted, add sauce ingredients, stir, and cook 30 seconds more.
Serve hot.