Behind the Recipes
Baby Bok Choy with Roasted Cashews by Divya Gugnani
Makes 4 servings
INGREDIENTS:
2 Tablespoon olive oil
1 Cup green onions including green ends, chopped
3 cloves garlic, chopped
1 lb. baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
1/2 teaspoon dark sesame oil
Salt to taste
1/2 Cup roasted and salted cashews, chopped
PREPARATION:
1. Add onions, then garlic, then bok choy to hot olive oil in a large skillet. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes until wilted.
2. Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
3. Gently mix in cashews.
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