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1/2
3
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1/3
1/2
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Bok Choy (1)
Cashews, raw
Scallions
Garlic
Chili, red (3)
Oil
Salt
Sesame Oil, dark
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Prep - (25 min)
- Cut BOK CHOY as desired, depending on size. Keep Stems
separate from Leaves.
- Dry pan roast CASHEWS until light golden. Cool and break up
very coarse.
- Chop SCALLIONS medium, including green part.
- Crush, slice and chop GARLIC fine.
- Cap CHILIS and cut in half lengthwise. Discard core and
seeds. Leave in membranes if you want some chili heat. Cut into
narrow slivers.
Run - (10 min)
- In a wok or sauté pan, heat Oil and stir in
Garlic until the first hint of color, then stir in
Scallions followed by Bok Choy Stems. Fry stirring
for about 3 minutes.
- Stir in Bok Choy Leaves until coated with oil and mostly
wilted.
- Sprinkle with Salt and Sesame Oil. Cover tightly,
and set over lower heat, letting bok choy steam in its own juices
for about 3 minutes, or until the thickest stems are crisp tender.
Add a tablespoons or two of water if you have to.
- Stir in Chilis and cook another minute.
- Stir in Cashews and serve.
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