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
Recommended:
Your March Meal Plan
VERIFIED BY Taste of Home Test Kitchen
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- 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.
Originally published as Bok Choy and Radishes in Simple & Delicious
May 2010, p62
Reviews forBok Choy and Radishes
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MY REVIEW
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."
MY REVIEW
Reviewed Apr. 19, 2012
"What great flavors in this dish. easy and fast, thanks for the recipe. Bought the ingredients today to make again!!"
MY REVIEW
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!"
MY REVIEW
Reviewed Apr. 6, 2011
"surprisingly good,My teens didn't think they would like it but there was no leftovers."
MY REVIEW
Reviewed Mar. 8, 2011
"Very good. The radishes lose their heat during the cooking process and taste nice and sweet."
