Wash and dry the radishes and keep the greens intact or trim them within 1 inch, then thinly slice the radishes. Transfer the radishes to a medium bowl along with the shallots and salt, toss to combine, and let stand for 5 minutes.
In a bowl, whisk the rice vinegar with the soy sauce and drizzle in the olive oil, whisking until emulsified. Add the cilantro and half the dressing to the radishes and toss gently to combine. Transfer to a platter, top with the goat cheese, and serve the remaining dressing on the side.
Whisk together stay sauce, lime juice, ginger, garlic and red pepper flakes in a small bowl. Set aside
Using a spray bottle, lightly spray okra. If you do not have a spray bottle, place okra in a medium bowl and gently toss with olive oil until evenly coated.
When the skillet begins to smoke, arrange okra in skillet making sure not to overcrowd it. if you do not have enough space, cook okra in batches
Once one side of the okra is charred, about 2 minutes, rotate 90 degrees and continue searing. Do so until all sides are charred
Transfer to proper towel lined sheet tray. Sprinkle with salt and cool
Trim off any thick stems from sweet potato greens then add to boiling water and blanch for 60 seconds
Immediately transfer sweet potato greens to a bowl filled with ice water to stop the cooking. Drain
Heat oil in a large pan or wok over medium heat. Add scallions, garlic, ginger, turmeric, peppers, and lemongrass. Stir until fragrant, 1 to 2 minutes. Stir in soy sauce
Add coconut milk and water, then bring to a simmer
Add blanched greens and return to a boil; reduce heat to low and simmer for 2 minutes
Season with salt and pepper to taste, and squeeze of lime.
Spoon into bowls and serve with rice or grain of your choice.
