1 tablespoon butter
1 small beet, peeled and thinly sliced
3 ounces carrots, peeled and thinly sliced
3 1/2 ounces daikon radishes, thinly sliced
2 crimini mushrooms, thinly sliced
3 1/2 ounces bok choy
1/4 teaspoon ground cardamom
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.