Spicy Beetroot Stems

Inspired by a Japanese dish I came across - 'imo no kuki' or potato stems - I came up with a way to use the crunchy stems of fresh beetroot.  

Ingredients
Trim the stems of 3 beetroot from just above the root itself to just before the leaves begin. Wash and chop into 3cm or so lengths.
3 small dried hot red chillies, chopped
Olive oil for frying
3 tablespoons water
1 tablespoon light soy sauce

Method
In a frying pan, heat the oil over a medium flame, then add the beetroot stems and the chillies.  Fry, stirring continuously, for 5 mins.  Then add water and soy sauce, reduce the heat a little and cook for 2 mins or until the liquid has boiled off.  Remove into a container (that has a lid) and allow to cool before putting on the lid and chilling in the fridge.