bok choy with cashews
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.
prep time
15 Min
cook time
10 Min
method
Stir-Fry
yield
4 serving(s)
Ingredients
- 2 - red onions, cut into thin wedges
- 6 ounces red cabbage, shredded
- 2 tablespoons peanut oil
- 8 ounces bok choy, leaves left whole, and stems thinly sliced
- 2 tablespoons bottled plum sauce (available in asian aisle)
- 1 cup roasted cashews, chopped
How To Make bok choy with cashews
-
Step 1Place the peanut oil in a large preheated wok or heavy skillet and heat until it is really hot. -
Step 2Add the onion wedges to the pan and stir-fry about 5 minutes, or until the onionis are just beginning to brown.
-
Step 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 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.
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