Bok Choy with Carrot recipe

All Recipes Side Dish Vegetables Carrots

Ingredients

1 tablespoon butter
1 small beet, peeled and thinly sliced
3 ounces carrots, peeled and thinly sliced
3 ½ ounces daikon radishes, thinly sliced
2 crimini mushrooms, thinly sliced
3 ½ ounces bok choy
¼ teaspoon ground cardamom

Nutrition Info

103.2 calories
carbohydrate: 10.7 g
cholesterol: 15.3 mg
fat: 6.1 g
fiber: 3.8 g
protein: 2.9 g
saturatedFat: 3.7 g
servingSize: -
sodium: 153.4 mg
sugar: 5.7 g
transFat: : -
unsaturatedFat: : -

Directions

  1. Melt butter in a skillet over medium-high heat, saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.

  2. Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.

  3. Stir chopped bok choy into beet mixture, cook and stir until bok choy is tender, about 5 minutes. Add cardamom and bok choy leaves, cook and stir for 1 minute more.

Recipe Yield

2 servings

Recipe Note

This is a healthy, tasty meal that is easy to make!

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