Sauteed Bok Choy with Cashew Sauce
soy sauce, tamari
red hot pepper sauce
washed and dried
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.