Simple Way to Roasted Baby Bok Choy And Mushrooms

Bok Choy With Carrot

While the mushrooms began to simmer i roasted off carrot, onion, celery, leek, garlic and scallion.

Recipe Summary Bok Choy With Carrot

This is a healthy, tasty meal that is easy to make!

Ingredients | Roasted Baby Bok Choy And Mushrooms

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

Directions

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.

Info | Roasted Baby Bok Choy And Mushrooms

prep: 15 mins cook: 10 mins total: 25 mins Servings: 2 Yield: 2 servings

TAG : Bok Choy With Carrot

Side Dish, Vegetables, Carrots,