Skip links
Taste of Home Logo

Bok Choy and Radishes

Bok Choy and Radishes
TOTAL TIME: Prep/Total Time: 25 min. YIELD: 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


  • 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.

Nutrition 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.


Average Rating:
  • 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.

© 2018 RDA Enthusiast Brands, LLC