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Bok Choy and Radishes

This is such a great-tasting, good-for-you bok choy recipe. The simple dish capitalizes on the flavors of spring. —Ann Baker, Texarkana, Texas
  • 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


  • Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks and cut the leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.
  • In a large cast-iron or other heavy skillet, cook bok choy stalks in butter and oil until crisp-tender, 3-5 minutes. Add the radishes, shallot, lemon pepper, salt and reserved leaves; cook and stir until heated through, 3 minutes.
Nutrition Facts
0.750 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.

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  • lag392
    Jun 28, 2013

    No comment left

  • awall46
    Mar 2, 2013

    No comment left

  • shellym2
    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
    Apr 19, 2012

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

  • ValerieLynch
    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
    Apr 6, 2011

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

  • fae1964
    Mar 8, 2011

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