For a vegan variation, substitute the butter with a tablespoon of olive oil or coconut oil. Feel free to add a splash of soy sauce or tamari for extra umami flavor. A pinch of red pepper flakes can add a pleasant warmth to the dish. If you don't have daikon radishes, turnips can be used as a substitute.
Bok Choy with Carrot
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PREP TIME15 mins
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COOK TIME10 mins
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TOTAL TIME25 mins
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SERVING2 People
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VIEWS9
A vibrant and delicate dance of earthy roots and verdant greens, this Bok Choy with Carrot dish offers a symphony of textures and flavors, subtly spiced with aromatic cardamom. It's a quick and healthful indulgence that celebrates the simple beauty of fresh vegetables.
Ingridients
Adjust Servings
Nutrition
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Carbohydrate11 g
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Cholesterol15 mg
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Fiber4 g
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Protein3 g
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Saturated Fat4 g
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Sodium153 mg
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Sugar6 g
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Fat6 g
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Unsaturated Fat0 g
Follow The Directions
01
Step
1 mins
Melt butter in a large skillet over medium-high heat. (1 minute)
02
Step
5 mins
Add the beet, carrots, daikon radishes, and mushrooms to the skillet and sauté until slightly tender, stirring occasionally. (5 minutes)
03
Step
3 mins
Cover the skillet and allow the vegetables to steam for another 3 minutes until they soften slightly. (3 minutes)
04
Step
2 mins
Cut the bottom half off the bok choy stalks and finely chop. Slice the bok choy leaves into ribbons. (2 minutes)
05
Step
5 mins
Stir the chopped bok choy stalks into the beet mixture. Cook and stir until the bok choy is tender and bright green. (5 minutes)
06
Step
1 mins
Add the ground cardamom and bok choy leaves. Cook and stir for 1 minute more, until the leaves are wilted and fragrant. (1 minute)
07
StepServe immediately and enjoy!
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RECIPE REVIEWS
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Please Rate
Leanne Nitzsche
Jul 1, 2025I added a little ginger and garlic, and it was even better!
Irwin Funk
Jun 28, 2025The cardamom adds a really unique flavor.
Luigi Abernathy
Jun 25, 2025This recipe is so simple and delicious!
Emerald Corkery
Jun 22, 2025My kids actually ate their vegetables!
Jonathan Rempel
Jun 19, 2025The bok choy was perfectly cooked!
Kari Considine
Jun 16, 2025Quick, easy and healthy! Perfect for a weeknight meal.
Destin Bashirian
Jun 14, 2025I used coconut oil instead of butter for a vegan version.
Jacinthe Spinka
Jun 14, 2025Great way to use up extra vegetables.