AuthorMike EgrieCategory, DifficultyBeginner

Baby Bok Choy with Cashews

Yields4 Servings
Prep Time7 mins

 2 tbsp olive oil
 1 cup chopped green onions, including green ends
 3 cloves garlic, chopped
 1 lb baby bok choy, rinsed, larger leaves separated from base trimmed but still present, holding the smaller leaves together
 ½ tsp dark sesame oil
 ½ cup chopped, roasted, salted cashews

1

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

2

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer until the bok choy is cooked.

3

Gently mix in cashews.

How to Select:
Choose firm bok choy stalks without brown spots and fresh leaves (not wilted).

How to Store:
Store bok choy in plastic bag in the crisper of your refrigerator for up to a week. Wash immediately before serving.

Nutrients Found in Bok Choy:
Fat free saturated fat free, cholestrol free, low sodium and excellent source of vitamins.

Ingredients

 2 tbsp olive oil
 1 cup chopped green onions, including green ends
 3 cloves garlic, chopped
 1 lb baby bok choy, rinsed, larger leaves separated from base trimmed but still present, holding the smaller leaves together
 ½ tsp dark sesame oil
 ½ cup chopped, roasted, salted cashews

Directions

1

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)

2

Remove cover. Lower heat to low. Stir and let cook for a minute or two longer until the bok choy is cooked.

3

Gently mix in cashews.

Baby Bok Choy with Cashews
X