Hakurei (aka salad) turnips are small, sweet and tender, but you could substitute small purple-top or white turnips. If you use one of those varieties, peel and thinly slice them.

Jenni Ridall
EatingWell Magazine, April 2021

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Credit: Eva Kolenko

Recipe Summary

active:
30 mins
total:
30 mins
Servings:
6
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Heat coconut oil in a large skillet over medium heat. Add ginger and garlic; cook, stirring constantly, until soft and just starting to brown, about 3 minutes. Add bok choy (in batches if necessary), turnips and chile. Add water and salt. Cook, stirring frequently, until the bok choy and turnips are tender, 5 to 7 minutes. Drizzle with sesame oil before serving.

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Nutrition Facts

51 calories; fat 3g; sodium 335mg; carbohydrates 5g; dietary fiber 2g; protein 2g; sugars 3g; niacin equivalents 1mg; saturated fat 2g; vitamin a iu 5067IU.
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