Stir-fried Bok Choy with Garlic, Cashew Nuts, and Hoisin Sauce
Preparation Time: 10 minutes
Cooking Time: 15 minutes
1 lb. Bok choy
1 Tbsp. Sesame Oil
1 small onion, chopped
2 garlic cloves, minced
2 tsp. dried hot pepper flakes or cayenne
1 Tbsp. ginger, grated
3/4 cup cashews, roasted
3 Tbsp. hoisin sauce
2 tsp. toasted sesame oil
2 Tbsp. tamari
Wash bok choy thoroughly and dry. Slice stems into 1/4-inch thick slices. Shred leaves into 1/4-inch wide strips.
Heat sesame oil in a wide skillet or wok over medium heat and stir in garlic, onion, and hot pepper flakes. Stir for five minutes or until the onion turns translucent. Stir in the ginger and cashews, turn heat up to high, and add the bok choy stems. Toss over high heat for about 5 minutes, and then add the leaves. Stir for 1 minute.
Stir in the hoisin sauce, toasted sesame oil and tamari. Cook for 1 minute. If bok choy is swimming in liquid, remove bok choy with a slotted spoon. Boil down liquid until there is only 2 tablespoons of thick glaze. Put bok choy back in wok, stir for a minute to coat and serve over rice. Serves 4 as a side dish.
Adapted from: Peterson, Vegetables.
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