Baby Bok Choy With Cashews Recipes

WILTED BOK CHOY WITH SOY SAUCE AND CASHEWS

Steps:

• Heat oil in a large skillet over medium heat. Add bok choy and saute 3 minutes. Add soy sauce 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.

BABY BOK CHOY WITH CASHEWS

Steps:

• Heat olive oil in a large sauté pan on medium high heat. Add onions, garlic and ginger, stir together and cook for 1 minute. Then add bok choy. Sprinkle with sesame oil and a small pinch of salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
• Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
• Gently mix in cashews. Serve warm.

CASHEW CHICKEN AND BABY BOK CHOY

Steps:

• In a small bowl, blend together chicken stock, sherry, soy sauce and cornstarch.
• If cashews are raw: Heat I Tbsp peanut oil in a large skillet.
• Add cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute.
• Using a slotted spoon, transfer the nuts to a plate.
• Leave remaining oil in pan.
• If cashews are roasted and salted, skip to next step.
• Add 1 Tbsp peanut oil to pan.
• Add the white part of the green onions, the ginger, garlic and peppercorns.
• Cook, stirring, for 1 minute.
• Add the sauce.
• Place chicken in a single layer in the skillet and season with salt and pepper.
• Arrange the bok choy in a layer over the chicken.
• Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes.
• Thicken with additional mixture of cornstarch and cold water (1 tsp of each).
• Transfer the chicken, bok choy and sauce to serving platter.
• Garnish with the greens of onions, cashews and serve with steamed rice.

BABY BOK CHOY W/ GREEN ONIONS & GARLIC

Steps:

• 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 bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.).
• Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.
• Gently mix in cashews.

BABY BOK CHOY AND LEEKS RECIPE - (3.8/5)

Steps:

• 1. Wash rice thoroughly. Combine water and rice in saucepan, bring to boil, then simmer covered until rice is tender and water is absorbed. Move to serving bowl, top with chopped cashews and set aside. 2. Sautee onion, garlic, red pepper flakes and leeks in a little chicken broth until tender. Add baby bok choy, remaining broth and coconut milk (or more broth) and steam until greens are beginning to get tender. 3. Add edamame beans and heat through. Serve with rice dish.