Resist the urge to stir the radishes during their initial time in the pan. When left alone, they lose their peppery bite and pick up a delightful char. However, do be sure to stir-fry the vegetables constantly after adding the green onions, to prevent the smaller items from burning. To add heft to this meal, serve over rice or fold in cubes of tofu.
- 2 Tbs. fresh orange juice
- 2 Tbs. unseasoned rice vinegar
- 2 tsp. cornstarch
- 1 tsp. reduced-sodium soy sauce or tamari
- 1 tsp. honey
- 1 medium head bok choy
- 2 tsp. vegetable oil
- 1 bunch radishes, quartered, or halved if small (13/4 cups)
- 2 cloves garlic, thinly sliced (1 Tbs.)
- 1 Tbs. finely chopped fresh ginger
- 1 tsp. salt
- 4 Tbs. chopped cashews, optional
Whisk together orange juice, rice vinegar, cornstarch, soy sauce, and honey in small bowl; set aside.
Cut greens from bok choy and keep separate from stems. Cut stems into ½-inch slices (you should have about 4½ cups).
Heat oil in large skillet over medium-high heat. Add radishes and cook, without stirring, 3 minutes. Add bok choy stems and cook 3 minutes, stirring occasionally.
Add ½ cup green onions, and sauté 1 minute. Add garlic and ginger, and sauté 1 minute. Add bok choy greens and salt, and sauté 1 minute. Remove from heat.
Stir orange juice sauce again to ensure it remains thoroughly mixed. Add sauce to pan and stir well to coat. Garnish each serving with 1 Tbs. chopped cashews (if using) and 1 tsp. green-onion greens.
- Calories: 76
- Carbohydrate Content: 11 g
- Fat Content: 3 g
- Fiber Content: 3 g
- Protein Content: 3 g
- Saturated Fat Content: 0.5 g
- Sodium Content: 670 mg
- Sugar Content: 7 g