Skip to main content New this month
Get the Allrecipes magazine

Bok Choy with Carrot

Rated as 4.5 out of 5 Stars

"This is a healthy, tasty meal that is easy to make!"
Added to shopping list. Go to shopping list.

Ingredients

25 m servings 103 cals
Original recipe yields 2 servings

Directions

{{model.addEditText}} Print
  • Prep

  • Cook

  • Ready In

  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.

Nutrition Facts


Per Serving: 103 calories; 6.1 g fat; 10.7 g carbohydrates; 2.9 g protein; 15 mg cholesterol; 153 mg sodium. Full nutrition

Similar recipes

Reviews

Read all reviews 2
Most helpful
Most positive
Least positive
Newest

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.

I have made this twice now. The only changes I made were to increase the time to saute the beets, carrots and radish. I added the mushrooms after about 4 minutes and then cooked for an additio...