The pak chois were small but very tender and easy to cook so she simply stir-flied them seasoning with only salt.
The daikon redishes were also so small since I failed to thin them out properly. So my wife grated them to make "Oroshi-ponzu" , or mixture of citrus say sauce and grated daikon radish, which is one of popular sauce among Japanese and go well with deep fried foods. When we grate daikon radish, we always use a handy grater shown below. I don't know that kind of tool can be seen in your country but it's very useful to grate vegetables and fruits.