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Bok Choy and Radishes Recipe

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“This is such a great-tasting, good-for-you recipe.” This simple dish capitalizes on the flavors of spring. Ann Yarber - Goldsby, Oklahoma

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Diabetic Friendly

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Bok Choy and Radishes Recipe

Prep/Total Time: 25 min.

Yield: 8 Servings

15 10 25

Ingredients

1 head bok choy
2 tablespoons butter
1 tablespoon olive oil
12 radishes, thinly sliced
1 shallot, sliced
1 teaspoon lemon-pepper seasoning
3/4 teaspoon salt

Directions

Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.
In a large skillet, cook bok choy stalks in butter and oil for 3-5 minutes or until crisp-tender. Add the radishes, shallot, lemon-pepper, salt and reserved leaves; cook and stir for 3 minutes or until heated through. Yield: 8 servings.

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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Reviews for Bok Choy and Radishes (5)

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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.