1lbbaby bok choy, rinsed, larger leaves separated from base trimmed but still present, holding the smaller leaves together
½tspdark sesame oil
½cupchopped, 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
2tbspolive oil
1cupchopped green onions, including green ends
3cloves garlic, chopped
1lbbaby bok choy, rinsed, larger leaves separated from base trimmed but still present, holding the smaller leaves together
½tspdark sesame oil
½cupchopped, 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.