Tuesday, June 15, 2010

Wilted Bok Choy and Cashews

This was a pretty hardy and very spicy dish. A whole teaspoon of red pepper flakes for such little veggies was a lot. It's not really our style, but it wasn't bad.

  • 1 tablespoon sesame oil
  • minced garlic scape
  • 1/2 teaspoon dried ginger
  • several small-medium bok choy, sliced crosswise into 1/2-inch thick slices, flowers are edible as well.
  • 1 tablespoon reduced-sodium soy sauce
  • 1 teaspoon crushed red pepper flakes
  • Salt and ground black pepper
  • 1/2 cup cashews


Heat oil in a large skillet over medium heat. Add bok choy and garlic and saute 3 minutes. Add soy sauce, ginger and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving.

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