Bok Choy and Carrot Medley
Bok Choy and Carrot Medley brings together tender greens, sweet carrots, and earthy beets with crisp daikon and mushrooms for a bright, balanced bite. A hint of cardamom adds a warm, aromatic finish that lifts the vegetables without overpowering them. Serve it as a vibrant side for weeknight dinners or alongside steamed rice and grilled proteins.
- Prep15 mins
- Cook10 mins
- Serves2
- DifficultyEasy
- 1
Melt the butter in a skillet over medium-high heat; sauté the beet, carrots, daikon radishes, and mushrooms until slightly tender, about 5 minutes. Cover the skillet.
- 2
Cut off the bottom half of the bok choy and chop it. Slice the bok choy leaves into ribbons.
- 3
Stir the chopped bok choy into the beet mixture; cook and stir until the bok choy is tender, about 5 minutes. Add the cardamom and bok choy leaves; cook and stir for 1 minute more.
- Calories 123.29 kcal Moderate
- Protein 2.46 g Low Source
- Carbs 14.11 g Moderate
- Total Fat 6.53 g Moderate
- Saturated Fat 4.05 g High
- Trans Fat 0.0 g Low Source
- Cholesterol 15.68 mg Moderate
- Sodium 181.66 mg Moderate
- Fiber 3.55 g Moderate
- Sugar 8.01 g Moderate
- Added Sugar 0.0 g Low Source
- Calcium 24.78 mg Low Source
- Iron 1.31 mg Low Source
- Potassium 95.79 mg Low Source
- Vitamin A 27.99 mcg_rae Low Source
- Vitamin C 82.9 mg Good Source
- Vitamin D 0.28 mcg Low Source
Values are per serving. Percent Daily Values are based on a 2,000-calorie diet.
- Milk 🥛