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Bok Choy and Radishes

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Total Time
Prep/Total Time: 25 min.

By Taste Of Home Editorial Team

Recipe by Ann Baker, TEXARKANA, Texas

Tested by Taste of Home Test Kitchen

Taste of Home's Editorial Process

Updated on Feb. 24, 2023

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

Test Kitchen Approved

Bok Choy and Radishes

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Yield: 8 servings
Prep: 15 min
Cook: 10 min
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Ingredients

  • 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
Text Ingredients

Directions

  1. 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.
  2. 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, about 3 minutes.

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.
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