Bok Choy and Radishes
Jan. 4th, 2014 08:00 am![[personal profile]](https://www.dreamwidth.org/img/silk/identity/user.png){kind=small}
nverland posting in ![[community profile]](https://www.dreamwidth.org/img/silk/identity/community.png){kind=small}
recipecommunityBok Choy and Radishes
8 Servings Prep/Total Time: 25 min.
Ingredients
•1 head bok choy
•2 tablespoons butter
•1 tablespoon olive oil
•12 radishes, thinly sliced
•1 shallot, sliced
•1 teaspoon lemon-pepper seasoning
•3/4 teaspoon salt
Directions
•Cut off and discard root end of bok choy, leaving stalks with leaves.
Cut green leaves from stalks. Cut leaves into 1-in. slices; set
aside. Cut white stalks into 1-in. pieces.
•In a large skillet, cook bok choy stalks in butter and oil for 3-5
minutes or until crisp-tender. Add the radishes, shallot,
lemon-pepper, salt and reserved leaves; cook and stir for 3 minutes
or until heated through. Yield: 8 servings.
Nutrition Facts: 3/4 cup equals 59 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 371 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
8 Servings Prep/Total Time: 25 min.
Ingredients
•1 head bok choy
•2 tablespoons butter
•1 tablespoon olive oil
•12 radishes, thinly sliced
•1 shallot, sliced
•1 teaspoon lemon-pepper seasoning
•3/4 teaspoon salt
Directions
•Cut off and discard root end of bok choy, leaving stalks with leaves.
Cut green leaves from stalks. Cut leaves into 1-in. slices; set
aside. Cut white stalks into 1-in. pieces.
•In a large skillet, cook bok choy stalks in butter and oil for 3-5
minutes or until crisp-tender. Add the radishes, shallot,
lemon-pepper, salt and reserved leaves; cook and stir for 3 minutes
or until heated through. Yield: 8 servings.
Nutrition Facts: 3/4 cup equals 59 calories, 5 g fat (2 g saturated fat), 8 mg cholesterol, 371 mg sodium, 3 g carbohydrate, 1 g fiber, 2 g protein. Diabetic Exchanges: 1 vegetable, 1 fat.
