Separate the turnips from their greens and wash and dry both thoroughly. Cut off both ends of the turnip bulbs (no need to peel them) and slice the bulbs into rounds about one-quarter of an inch thick. Chop the turnip greens and stems roughly into pieces about an inch long.
Heat the sesame oil in a pan until it’s very hot (drops of water sizzle upon impact). Add the turnip slices, garlic, a pinch of salt and a few generous grinds of black pepper. Stir frequently for about three minutes until turnips are slightly softened. Add turnip greens, stems and green onions. Cook for another 1 to 2 minutes, stirring frequently, until greens are wilted and turnip slices are crisp and tender.
Serve with sesame seeds sprinkled on top of each serving.