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