Bok Choy with Carrot


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

Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
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


  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
6g Fat
11g Carbs
3g Protein
Nutrition Facts
Servings Per Recipe 2
Calories 103
% Daily Value *
Total Fat 6g 8%
Saturated Fat 4g 19%
Cholesterol 15mg 5%
Sodium 153mg 7%
Total Carbohydrate 11g 4%
Dietary Fiber 4g 14%
Total Sugars 6g
Protein 3g
Vitamin C 34mg 168%
Calcium 86mg 7%
Iron 1mg 6%
Potassium 484mg 10%

* 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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