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This is such a great-tasting, good-for-you recipe. The simple dish capitalizes on the flavors of spring. —Ann Yarber, Goldsby, Oklahoma
This recipe is:
Quick
Diabetic Friendly
Nutritional Facts 3/4 cup equals 59 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 371 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
Originally published as Bok Choy and Radishes in Simple & Delicious May 2010, p62
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Reviewed on Apr. 24, 2012 by shellym2
Very good flavor. However, a bit oily for my taste. Next time will spray the pan with Pam and only use 1 tsp olive oil & 1 tsp butter. Excellent crisp to the veggies and good pairing.
Reviewed on Apr. 19, 2012 by Nathansgramma
What great flavors in this dish. Easy and fast, thanks for the recipe. Bought the ingredients today to make again!!
Reviewed on Apr. 18, 2012 by ValerieLynch
You could also add the radish greens to the bok choi leaves. They are quite tasty and few people in the US know to eat them!
Reviewed on Apr. 06, 2011 by shimber
surprisingly good,My teens didn't think they would like it but there was no leftovers.
Reviewed on Mar. 08, 2011 by fae1964
Very good. The radishes lose their heat during the cooking process and taste nice and sweet.
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