This dish is simple to prepare and is tasty and healthful.
| Prep Time: | 15 mins |
| Cook Time: | 10 mins |
| Total Time: | 25 mins |
| Servings: | 2 |
| Yield: | 2 servings |
Ingredients
- 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
Instructions
- 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.
- 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
| Calories | 103 kcal |
| Carbohydrate | 11 g |
| Cholesterol | 15 mg |
| Dietary Fiber | 4 g |
| Protein | 3 g |
| Saturated Fat | 4 g |
| Sodium | 153 mg |
| Sugars | 6 g |
| Fat | 6 g |
| Unsaturated Fat | 0 g |
Reviews
Skipped mushroom. Added Chard stalk/leaves, ginger, garlic, seasoned with sesame oil about 2 minutes before taking off heat
I have made this twice now. The only changes I made were to increase the time to saute the beets, carrots and radish. I added the mushrooms after about 4 minutes and then cooked for an additional 3 minutes. I also added salt. Love the cardamom accent
This was pretty good. Be sure to add some salt and pepper. I used regular midwestern radishes and white button mushrooms. Also, I modified the recipe for 5 servings.