Wednesday, July 1, 2009

Baby Bok Choy with Cashews

• 2 Tbsp olive oil
• 1 cup chopped scallions, including green ends
• 3 cloves garlic, chopped
• 1 tablespoon shredded fresh ginger
• 1 pound baby bok choy, rinsed, chopped.
• 1/2 teaspoon dark sesame oil
• Soy sauce (to taste)
• Chili flakes (optional, to taste)
• 1/2 cup chopped, roasted, salted cashews

Heat olive oil in a large sauté pan on medium high heat. Add onions, and sautee for about five minutes, until slightly tender. Add garlic and ginger, sautee for 30 seconds. Add bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
Gently mix in cashews.
Add soy sauce, chili flakes to taste.
(adapted from:

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