Best 4 Bok Choy And Radishes Recipes

**Bok choy and radishes**, two cruciferous vegetables, are highly nutritious, versatile, and affordable. They can be enjoyed raw, cooked, or pickled. This article provides three delectable recipes featuring these vegetables: a refreshing salad, a savory stir-fry, and a tangy pickle. The salad combines the crunch of bok choy and radishes with the sweetness of carrots, the tang of vinegar, and the nutty flavor of sesame seeds. The stir-fry is a quick and easy one-pan meal that showcases the vibrant flavors of bok choy, radishes, garlic, ginger, and soy sauce. The pickle, made with a mixture of rice vinegar, sugar, salt, and spices, adds a delightful sour and spicy kick to any dish. These recipes are not only easy to prepare but also packed with essential vitamins, minerals, and antioxidants, making them a healthy and delicious addition to any meal.

Check out the recipes below so you can choose the best recipe for yourself!

GRILLED CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES

Grilled Chicken With Bok Choy, Shiitake Mushrooms, and Radishes image

This recipe purposely gives you more chicken than you'll need for one sitting. Reserve the leftovers, plus a cup of the Mango-Sesame Dressing, to make quick work of Noodle Salad With Chicken and Snap Peas a few days later.

Provided by Selma Brown Morrow

Categories Summer Bon Appétit Chicken Mushroom Low Cal Backyard BBQ Dinner Radish Grill Grill/Barbecue Healthy Bok Choy Dairy Free Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added Kosher

Yield Makes 4 servings plus leftovers

Number Of Ingredients 8

Ingredients

8 1/3-inch-thick rounds red onion
8 large shiitake mushrooms, stemmed
8 red radishes, trimmed, halved
4 baby bok choy, halved lengthwise
1 large orange bell pepper, cut lengthwise into 8 strips
1 1/4 cups Mango-Sesame Dressing , divided
6 boneless chicken breast halves with skin
Nonstick vegetable oil spray

Steps:

Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper.
Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper.
Do ahead
Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature.
Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet.
Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. Cool 2 chicken breasts; wrap and chill for Noodle Salad.
Arrange remaining 4 chicken breasts and vegetables on platter. Serve with remaining dressing.
Editor's note: This recipe has been updated as a part of our archive repair project.

BOK CHOY AND RADISHES

Bok Choy and Radishes image

This is such a great-tasting, good-for-you bok choy recipe. The simple dish capitalizes on the flavors of spring. -Ann Baker, Texarkana, Texas

Provided by Taste of Home

Categories Side Dishes

Time 25m

Yield 8 servings.

Number Of Ingredients 7

Ingredients

1 head bok choy
2 tablespoons butter
1 tablespoon olive oil
12 radishes, thinly sliced
1 shallot, sliced
1 teaspoon lemon-pepper seasoning
3/4 teaspoon salt

Steps:

Cut off and discard root end of bok choy, leaving stalks with leaves. Cut green leaves from stalks and cut the leaves into 1-in. slices; set aside. Cut white stalks into 1-in. pieces., In a large cast-iron or other heavy skillet, cook bok choy stalks in butter and oil until crisp-tender, 3-5 minutes. Add the radishes, shallot, lemon pepper, salt and reserved leaves; cook and stir until heated through, 3 minutes.

Nutrition Facts : Calories 59 calories, Fat 5g fat (2g saturated fat), Cholesterol 8mg cholesterol, Sodium 371mg sodium, Carbohydrate 3g carbohydrate (2g sugars, Fiber 1g fiber), Protein 2g protein. Diabetic Exchanges

GRILLED ASIAN CHICKEN WITH BOK CHOY, SHITAKE MUSHROOMS, AND RADISHES

Grilled Asian Chicken with Bok Choy, Shitake Mushrooms, and Radishes image

Number Of Ingredients 1

Ingredients

4 As abov

Steps:

ith Mango-Sesame Dressing; see info above.

GRILLED ASIAN CHICKEN WITH BOK CHOY, SHIITAKE MUSHROOMS, AND RADISHES RECIPE - (1/5)

Grilled Asian Chicken with Bok Choy, Shiitake Mushrooms, and Radishes Recipe - (1/5) image

Provided by jlauer

Number Of Ingredients 18

Ingredients

•8 1/3-inch-thick rounds red onion
•8 large shiitake mushrooms, stemmed
•8 red radishes, trimmed, halved
•4 baby bok choy, halved lengthwise
•1 large orange bell pepper, cut lengthwise into 8 strips
•1 1/4 cups Mango-Sesame Dressing (see below), divided
•6 boneless chicken breast halves with skin
•Nonstick vegetable oil spray
------- Mango-Sesame dressing
•3/4 cup vegetable oil
•3/4 cup Major Grey's mango chutney
•6 tablespoons unseasoned rice vinegar
•3 large garlic cloves, peeled
•6 3/4 teaspoons soy sauce
•1 1/2 tablespoons Asian sesame oil
•1 1/2 teaspoons Dijon mustard
•1 1/2 teaspoons dried crushed red pepper
Combine all ingredients in blender. Cover tightly; blend until dressing is smooth. Season to taste with salt and pepper. Cover and chill.

Steps:

•Arrange all vegetables on large rimmed baking sheet. Brush vegetables lightly on both sides with 1/3 cup Mango-Sesame Dressing; sprinkle with salt and pepper. •Arrange chicken on sheet of foil. Brush both sides of chicken with 1/3 cup dressing, then sprinkle with salt and pepper. DO AHEAD Vegetables and chicken can be prepared 2 hours ahead. Let stand at room temperature. •Coat grill rack generously with nonstick spray and prepare barbecue (medium-high heat). Grill vegetables until just tender, turning occasionally, about 8 minutes for onion rounds and 4 minutes for mushrooms, radishes, bok choy, and pepper strips. Return all vegetables to same baking sheet. •Grill chicken until cooked through, 5 to 6 minutes per side. Transfer chicken to cutting board. Let stand 5 to 10 minutes. •Arrange chicken breasts and vegetables on platter. Serve with remaining dressing.

Tips:

Select fresh vegetables: Choose bok choy and radishes that are crisp and have vibrant colors. Avoid any wilted or bruised vegetables.
Wash and prepare vegetables properly: Rinse bok choy and radishes thoroughly under running water. Trim the ends of the bok choy and cut them into 1-inch pieces. Cut radishes into thin slices or matchsticks.
Use high-quality oil: Opt for a neutral-flavored oil like canola, vegetable, or grapeseed oil for stir-frying. These oils can withstand high temperatures without burning.
Control the heat: Maintain a high and consistent heat throughout the stir-frying process. This will help the vegetables cook evenly and prevent them from becoming soggy.
Add sauces and seasonings gradually: Start with a small amount of sauce or seasonings, and adjust according to your taste preference. Over-seasoning can easily overpower the delicate flavors of the vegetables.
Serve immediately: Stir-fried bok choy and radishes are best enjoyed fresh out of the pan. Serve them immediately with rice, noodles, or as a side dish.

Conclusion:

In conclusion, stir-frying bok choy and radishes is a quick and healthy way to prepare these nutritious vegetables. With its vibrant colors, crisp texture, and delicious flavors, this dish is sure to be a hit. Experiment with different sauces and seasonings to create a stir-fry that suits your palate. Enjoy this versatile dish as a main course, side dish, or part of a larger meal. Happy cooking!