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

Bok Choy and Radishes Recipe

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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
TOTAL TIME: Prep/Total Time: 25 min.
MAKES:8 servings
Quick Diabetic Exchange Test Kitchen Approved
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 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.


  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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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."

Reviewed Apr. 19, 2012

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

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!"

Reviewed Apr. 6, 2011

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

Reviewed Mar. 8, 2011

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

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