It’s a gloomy day today in NYC, so I’m taking advantage of being inside by writing up this yummy recipe for baby bok choy with cashews. This is a really simple, healthy recipe that’s great as a side dish.
Bok Choy is essentially a Chinese cabbage. There are a few varieties of bok choy, but I tend to gravitate towards buying the baby bok choy. Like most leafy greens, you want to make sure you do a very good job washing this prior to cooking it. The layers of leaves make for good hiding spots for bugs and dirt.
When preparing this dish, I usually break the outer leaves off and wash each individually (I know; tedious) and then leave the center as a piece of it’s own. Depending on the time of year, the baby bok choy can even vary in side. If your outer leaves seem too big and inconsistent with the cooking size you’re going for, just chop them into large pieces (that’s what I did in this recipe).
I love how quick this dish comes together. After prepping the ingredients, cook time takes no time at all. I hope you enjoy this…. If you master this side dish, you’re only a pot of white rice with steamed Chinese Sausage and Pork Wontons away from what my family considers traditional Chinese dinner.
10 Baby Bok Choy
2 garlic cloves chopped
3-4 green onions chopped
1 tsp. sesame oil
1 T soy sauce
1 tsp. canola oil
¼ C cashews chopped
Directions: In a large pan (or wok) heat on med to med-high heat. Add canola oil; allow to warm then add green onion and garlic and cook for 1-2 minutes.
Next, add in the cashews, and cook for another minute. Add cleaned baby bok choy, soy sauce and sesame oil; stir then cover with lid. Covering the pan will help the bok choy wilt and steam. Keep a close eye on and it make sure to stir it a few times.
Once bok choy has achieved desired doneness (I like it wilted, but with a crunch when you bite it; not mushy) remove from heat. Top with reserved chopped cashews and serve.
Enjoy and have a fantastic day!