Bok Choy

Stir-Fried Bok Choy with Cashew Sauce

Posted by Carole Koch

1/2 cup raw cashews, toasted
1/4 cup white wine vinegar
1/4 cup sugar
1/4 cup soy sauce
1 tablespoon minced gingerroot
Pinch of red pepper flakes
1 1/2 pounds bok choy, stems cut into 1-inch pieces and leaves roughly chopped
1/4 cup peanut oil

Combine cashews, vinegar, sugar, soy sauce, ginger, red pepper flakes, and 2 to 4 tablespoons water in a blender or food processor; puree until smooth. Set aside. 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 to 3 minutes. Add the leaves and cook until wilted and bright green, another minute or so. Remove to a platter and cover with cashew sauce, or serve sauce on the side.

Serves 4.

Adapted from “From Asparagus to Zucchini, A Guide to Cooking Farm-Fresh Seasonal Produce,” Madison Area Community Supported Agriculture Coalition, 2004.

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