Recipe in From Asparagus to Zucchini
- 1/2 C. raw cashews
- 1/4 C. white wine vinegar
- 1/4 C. sugar
- 1/4 C. soy sauce
- 1 T. minced gingerroot
- pinch of red pepper flakes
- 1 bunch bok choy
- 1/4 C. peanut oil
Toast cashews in a dry skillet, tossing frequently, until
lightly brown and fragrant. Combine cashews, vinegar,
sugar, soy sauce, ginger, red pepper flakes, and 2-4
tablespoons water in a blender or food processor; puree
until smooth. Set aside.
Wash bok choy stems and leaves well, making sure to rinse
away dirt in the ribs. Separate the bok choy leaves from
the stalks. Cut stalks into 1-inch pieces and roughly chop
the leaves.
Heat peanut oil in a large skillet over high heat until hot
but not smoking. Add bok choy stems and cook, stirring
often, until crisp-tender, 2-3 minutes. Add leaves and cook
until they wilt and turn bright green, another minute or so.
Remove to a platter and cover with cashew sauce, or serve
sauce on the side. This recipe is modified from one found
on the internet. You may substitute rice vinegar for the
white wine vinegar (for a milder sauce) and toasted, salted
cashews for the roasted nuts.
Makes 4 servings.
