Sauteed Bok Choy with Cashew Sauce
Submitted by Cher
Quick stir-fried bok choy tossed with a creamy Thai-inspired cashew sauce flavored with ginger, basil, and mint. Ready in 15 minutes for a vibrant vegetable side.
YIELD
4 servingsPREP
10 minCOOK
2 minREADY
15 minBright green bok choy gets seared over high heat for just two minutes, creating charred edges while keeping the leaves tender and crisp.
A silky cashew sauce blended with rice vinegar, soy sauce, fresh ginger, and herbs creates a creamy, tangy coating that clings to every leaf and stalk.
Basil and mint add a fresh, aromatic finish.
Pro Tips
- Separate leaves from stalks: Cut stalks into pieces and keep leaves whole for even cooking
- Use high heat: The pan should be hot but not smoking for proper searing
- Cook quickly: Two minutes maximum preserves the vibrant green color and crisp texture
- Blend sauce smooth: Process until completely creamy with no cashew chunks
- Serve immediately: This dish is best right off the heat while still sizzling
Variations
- Use peanuts instead of cashews for a different flavor profile
- Add sliced mushrooms or snap peas to the stir-fry
- Toss with rice noodles for a complete meal
Ingredients
Directions
In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, hot red pepper sauce, basil, mint and puree.
Separate bok choy leaves from stalks, and cut stalks into 1 inch long pieces.
In a large sauté pan, heat oil over high heat until hot but not smoking.
Add bok choy and cook, stirring briskly, for 1½ to 2 minutes, until it is bright green and well seared.
Remove from heat, drape with cashew sauce and serve at once.
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