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 ginger root
- pinch of red pepper flakes
- 2-3 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. 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.
