 |
| Makes 2 servings |
1 Tablespoon Butter
3 Radishes, thinly sliced
1/2 Shallot, sliced
1/2 teaspoon Salt
1/4 teaspoon Black Pepper
1/4 Lemon
Cut off the root end of the Bok Choy and discard.
Thoroughly rinse the Bok Choy (if necessary) and pat dry.
Cut the green leaves from the stalks, and cut both in about 1 inch slices, keeping them separate.
In a large skillet, melt the butter and then saute the Bok Choy stalks on med until they start to tender up a bit, about 5 minutes.
Add the Radishes, Shallot, Salt, Pepper and the Bok Choy leaves.
Cook for about 3 minutes.
Remove from heat, and squeeze the juice of the lemon over the veggies and toss to coat evenly.
Transfer to a serving bowl and serve immediately.
No comments:
Post a Comment