Sauteed Bok Choy with Cashew Sauce
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Yield
4 servingsPrep
10 minCook
2 minReady
15 minLow Cholesterol, Cholesterol-Free, Trans-fat Free
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| ½ | cup |
cashew nuts
roasted |
*
|
| ¼ | cup |
white vinegar
|
|
| ¼ | cup |
water
|
|
| ¼ | cup |
sugar
|
|
| ¼ | cup |
soy sauce, tamari
|
|
| 1 | tablespoon |
ginger
minced |
|
| 7 | dash |
red hot pepper sauce
|
*
|
| 2 | tablespoons |
basil
finely chopped |
|
| 2 | tablespoons |
mint leaves
finely chopped |
|
| 1 ½ | pounds |
bok choy
washed and dried |
|
| ⅓ | cup |
peanut oil
|
|
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 118 | ml |
cashew nuts
roasted |
*
|
| 59 | ml |
white vinegar
|
|
| 59 | ml |
water
|
|
| 59 | ml |
sugar
|
|
| 59 | ml |
soy sauce, tamari
|
|
| 15 | ml |
ginger
minced |
|
| 7 | dash |
red hot pepper sauce
|
*
|
| 3E+1 | ml |
basil
finely chopped |
|
| 3E+1 | ml |
mint leaves
finely chopped |
|
| 680.4 | g |
bok choy
washed and dried |
|
| 79 | ml |
peanut oil
|
|
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.
