Title: Bok Choy And Radishes
Categories: Chinese, Vegetables
Yield: 8 Servings
1 Head bok choy
2 tb Butter
1 tb Olive oil
12 Radishes; thinly sliced
1 Shallot; sliced
1 ts Lemon-pepper seasoning
3/4 ts Salt
Prep/Total Time: 25 min.
Cut off and discard root end of bok choy, leaving stalks with leaves.
Cut green leaves from stalks and cut the leaves into 1-inch slices;
set aside. Cut white stalks into 1-inch pieces.
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, about 3 minutes.
