Bok Choy with Carrot

Bok Choy with Carrot

GabsWithAbs

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

25 m servings 103 cals
Serving size has been adjusted!
Original recipe yields 2 servings

Nutrition

  • Calories:
  • 103 kcal
  • 5%
  • Fat:
  • 6.1 g
  • 9%
  • Carbs:
  • 10.7g
  • 3%
  • Protein:
  • 2.9 g
  • 6%
  • Cholesterol:
  • 15 mg
  • 5%
  • Sodium:
  • 153 mg
  • 6%

Based on a 2,000 calorie diet

See full nutrition

Nutritional Information

1 Serving
Servings Per Recipe:
Amount Per Serving
  • * Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
  • ** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
  • (-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.

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Directions

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  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.

Footnotes

  • Cook's Note:
  • Make sure to keep lid on so the liquid from the mushrooms stays in.
  • To ribbon the bok choy leaves, lay each leaf on top of each other and roll and cut into thin strips.

Reviews

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This was pretty good. Be sure to add some salt and pepper. I used regular midwestern radishes and white button mushrooms. Also, I modified the recipe for 5 servings.

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