Print Options

Back to Bok Choy and Radishes >

Include these items:

Select reviews >

Taste of Home Logo

Bok Choy and Radishes

 Bok Choy and Radishes
This is such a great-tasting, good-for-you recipe. The simple dish capitalizes on the flavors of spring. —Ann Yarber, Goldsby, Oklahoma
8 ServingsPrep/Total Time: 25 min.


  • 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


  • 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.