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Bok Choy and Radishes Recipe

Bok Choy and Radishes Recipe photo by Taste of Home NEXT RECIPE >

Total Time: Prep/Total Time: 25 min.

Makes: 8 servings

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

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Ingredients

Directions

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

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.

Reviews

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.

Apr. 19, 2012

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

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!

Apr. 6, 2011

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

Mar. 8, 2011

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

Reviews

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.

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