Bok Choy with Cashews

Susan Feliciano


This recipe comes from my cookbook entitled, "Vegetarian Bible," published in the UK by Paragon Books, Ltd.

We like Bok Choy and find it to be tasty in almost any stir fry.

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15 Min
10 Min


red onions, cut into thin wedges
6 oz
red cabbage, shredded
2 Tbsp
peanut oil
8 oz
bok choy, leaves left whole, and stems thinly sliced
2 Tbsp
bottled plum sauce (available in asian aisle)
1 c
roasted cashews, chopped


Step 1 Direction Photo

1Place the peanut oil in a large preheated wok or heavy skillet and heat until it is really hot.

Step 2 Direction Photo

2Add the onion wedges to the pan and stir-fry about 5 minutes, or until the onionis are just beginning to brown.

Step 3 Direction Photo

3Add the red cabbage and the bok choy stems to the pan and stir-fry for an additional 2-3 minutes. Then add the bok choy leaves to the pan and stir-fry for about 5 minutes, or until the leaves have just wilted.

Step 4 Direction Photo

4Drizzle the plum sauce over the vegetables, toss together until well combined, and heat until the liquid is beginning to bubble. Sprinkle the roasted cashews over the stir-fry dish and transfer to serving bowls. Serve immediately.

About this Recipe

Course/Dish: Vegetables
Main Ingredient: Vegetable
Regional Style: Asian
Dietary Needs: Vegetarian