- 1 bunch of radishes, quartered
- 1/2 bunch garlic scapes, chopped
- 1 head bok choy, stems and leaves chopped and kept separate
- 1 T. butter or oil
Heat the oil or butter in the pan. Toss in the radishes, garlic scapes and bok choy stems and saute for two or three minutes. Add in the bok choy leaves and saute for one minute more.
Serve the veggies over rice, tossed with pasta, or on a bed of salad greens. Add some chicken or venison if you wish. Keep the seasoning simple with a little salt and pepper or combine everything with a batch of the miso peanut dressing.