Prep Time:
15 mins
Cook Time:
10 mins
Total Time:
25 mins
Servings:
2
Yield:
2 servings
Ingredients
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.
Cook's Note:
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.
Nutrition Facts (per serving)
| 103 | Calories |
| 6g | Fat |
| 11g | Carbs |
| 3g | Protein |
