Directions:
- Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks. Cut leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces.
- In a large skillet, cook bok choy stalks in butter and oil for 3-5 minutes or until crisp-tender. Add the radishes, shallot, lemon-pepper, salt and reserved leaves; cook and stir for 3 minutes or until heated through. Yield: 8 servings.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 52.49 Kcal (220 kJ) | ||
| Calories from fat | 41.68 Kcal | ||
| % Daily Value* | |||
| Total Fat | 4.63g | 7% | |
|---|---|---|---|
| Cholesterol | 7.93mg | 3% | |
| Sodium | 229.84mg | 10% | |
| Potassium | 62.55mg | 1% | |
| Total Carbs | 2.55g | 1% | |
| Sugars | 1.24g | 5% | |
| Dietary Fiber | 0.55g | 2% | |
| Protein | 0.64g | 1% | |
| Vitamin C | 2.1mg | 4% | |
| Iron | 0.1mg | 1% | |
| Calcium | 7.8mg | 1% | |
| Amount Per 100 g | |||
| Calories | 194.56 Kcal (815 kJ) | ||
| Calories from fat | 154.51 Kcal | ||
| % Daily Value* | |||
| Total Fat | 17.17g | 7% | |
|---|---|---|---|
| Cholesterol | 29.39mg | 3% | |
| Sodium | 851.91mg | 10% | |
| Potassium | 231.85mg | 1% | |
| Total Carbs | 9.44g | 1% | |
| Sugars | 4.58g | 5% | |
| Dietary Fiber | 2.03g | 2% | |
| Protein | 2.39g | 1% | |
| Vitamin C | 7.8mg | 4% | |
| Vitamin A | 0.1mg | 1% | |
| Iron | 0.5mg | 1% | |
| Calcium | 28.8mg | 1% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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