Bok Choy and Radishes Recipe
Bok Choy and Radishes Recipe photo by Taste of Home
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Bok Choy and Radishes Recipe

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This is such a great-tasting, good-for-you recipe. With bok choy and radishes, the simple dish capitalizes on the flavors of spring. —Ann Baker, Texarkana, Texas
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
TOTAL TIME: Prep/Total Time: 25 min.
MAKES: 8 servings


  • 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

Nutritional Facts

3/4 cup: 59 calories, 5g fat (2g saturated fat), 8mg cholesterol, 371mg sodium, 3g carbohydrate (2g sugars, 1g fiber), 2g protein. Diabetic Exchanges: 1 vegetable, 1 fat.


  1. 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.
  2. 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.
Originally published as Bok Choy and Radishes in Simple & Delicious May 2010, p62

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shellym2 User ID: 2212697 113881
Reviewed Apr. 24, 2012

"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."

Nathansgramma User ID: 376985 184985
Reviewed Apr. 19, 2012

"What great flavors in this dish. easy and fast, thanks for the recipe. Bought the ingredients today to make again!!"

ValerieLynch User ID: 5604852 210782
Reviewed Apr. 18, 2012

"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!"

shimber User ID: 2964023 168553
Reviewed Apr. 6, 2011

"surprisingly good,My teens didn't think they would like it but there was no leftovers."

fae1964 User ID: 1556849 99385
Reviewed Mar. 8, 2011

"Very good. The radishes lose their heat during the cooking process and taste nice and sweet."

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