High in vitamins and low in calories, Bok Choy is a Chinese cooking green with an amazingly delicate texture and subtle taste. It grows really well in Vermont, and often shows up in CSA and Workplace Delivery shares, so it's worth knowing a few go-to recipes for this unique green. Bok Choy with Cashews is a simple saute recipe. Since sauteing is a focus of Everyday Chef's July program, you'll see other recipes that utilize this versatile and practical method of cooking greens and other soft veggies. This recipe is adapted from Simply Recipes and can be easily halved or doubled as desired.
2 tbsp olive oil 1 small bunch green onions or scallions 2 cloves garlic, diced 2 small heads bok choy 1/2 tsp sesame oil (another use for the oil you purchased for your Sesame Beets) salt (or tamari or soy sauce) 1/2 cup roasted cashews
1. To prepare the heads of bok choy, slice off a half inch of the base that holds the largest leaves together. Gently peel the remaining leaves apart and rinse with cool water. The leaves do not need to be trimmed down beyond this point, but if you'd prefer your bites to be smaller, you can slice the leaves lengthwise and across.
2. Heat olive oil in a medium or large saute pan or skillet (What's the difference between a saute pan and a skillet?). Add green onions or scallions and saute (move back and forth in the pan using a wooden spoon or by tilting the pan to move the contents around) for a minute. Add the garlic and the bok choy, then sprinkle with sesame oil and salt . Cover, and let the bok choy cook for two or three minutes.
3. Uncover the mixture and give a quick stir. Let cook uncovered for a minute or two longer, until bok choy is just tender. Remove from heat and mix in the cashews. Enjoy as a side dish with pork or lamb chops or with any Asian-inspired main dish.