Bok Choy & Radishes

[Carl]

Bok Choy & Radishes.jpg (31.13 KiB) Viewed 502 times

Preparation Time: 15 minutes
Cooking time: 10 minutes
Serves: 8

If served as eight portions, provides 59 cals, 7g fat (of which 2g saturates), 2g sugar and 0.4g salt per portion.

Ingredients

- 1 head bok choy
- 2 tbsp butter
- 1 tbsp olive oil
- 12 radishes, thinly sliced
- 1 shallot, sliced
- 1 tsp lemon pepper seasoning
- ¾ tsp salt

Method

1. Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks and cut the leaves into 1in slices; set aside. Cut white stalks into 1in pieces.

2. In a large cast iron or other heavy skillet, cook bok choy stalks in butter and oil until crisp-tender, 3 - 5 minutes. Add the radishes, shallot, lemon pepper, salt and reserved leaves; cook and stir until heated through, 3 minutes.