Heat the oil in a wok over medium heat. Add the ginger and garlic, and cook for for 20 seconds.
Add the carrot, and stir-fry for 30 seconds––the oil should turn an orange color. Add in the daikon, turn up the heat to high, and stir-fry for another 30 seconds.
Add the Shaoxing wine (if using), oyster sauce, white pepper, sesame oil, salt, water, and the white parts of the scallions. Stir to combine, cover, and turn down the heat to medium. Simmer for 5-8 minutes until tender.
Uncover, add in the rest of the scallions, and mix everything well. When the daikon is translucent and tender, the dish is done.
If you’d like sauce in the dish, increase the water to ½ cup. Then mix 1/2 tablespoon cornstarch with 2 tablespoons of water until combined. Add the slurry at the end, and simmer until the sauce has thickened.