Ingredients
2
2 servings
- •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
Instructions
- Melt butter in a skillet over medium-high heat; saute beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover skillet.
- Cut bottom half off bok choy and chop. Slice bok choy leaves into ribbons.
- 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.
Nutritional Facts
Per 2 servings
- Calories: 103
- Carbohydrate: 11g
- Fat: 6g
- Fiber: 4g
- Protein: 3g
- Sugar: 6g
Related Recipes
Bok Choy with Vegetables and Garlic Sauce
Bok Choy, Carrots, and Green Beans
Easy Bok Choy
Stir Fried Bok Choy
Chinese-Style Baby Bok Choy with Mushroom Sauce
Roasted Bok Choy
Mushroom Bok Choy Soup
Bok Choy Salad
Chicken and Bok Choy Soup
Mushroom, Kale, and Bok Choy Ramen
Savory Baby Bok Choy
