- 1 tablespoon butter
- 1 small beet, peeled and thinly sliced
- 3 ounces carrots, peeled and thinly sliced
- 3 1/2 ounces daikon radishes, thinly sliced
- 2 crimini mushrooms, thinly sliced
- 3 1/2 ounces bok choy
- 1/4 teaspoon ground cardamom
- 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.
05/04/2018
recipepes.com
Bok Choy with Carrot, recipe
PT15M
PT1H
5
455 calories
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