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