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Bok Choy with Carrot

Rated as 4.33 out of 5 Stars

"This is a healthy, tasty meal that is easy to make!"
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25 m servings 103
Original recipe yields 2 servings


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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.


  • 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 10.7 2.9 15 153 Full nutrition

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Read all reviews 3
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Skipped mushroom. Added Chard stalk/leaves, ginger, garlic, seasoned with sesame oil about 2 minutes before taking off heat

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...