Total TimePrep/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.
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.Originally published as Baby Bok Choy and Radishes in Simple & Delicious May 2010
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 for Bok Choy and Radishes
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