Bok Choy with Cashew Sauce

Bok Choy with Cashew Sauce
Cuisine: Asian

This sauce is soooo soooooo soooooooooooooo good. On bok choy, asparagus, or many many other veggies. Try it out!
  • ½ c. raw cashews
  • ¼ c. rice wine (or white wine) vinegar
  • ¼ c. white sugar
  • ¼ c. soy sauce
  • 1 Tbsp Minced Ginger root
  • Pinch of red pepper flakes (optional)
  • About 1-1.5# Bok Choy
  • ¼ c. Driftless Sunflower Oil (peanut or canola oil is a good substitute)

  1. Toast cashews in a dry skillet, tossing frequently, until lightly browned and fragrant.
  2. Combine cashews, vinegar, sugar, soy sauce, ginger, pepper flakes and 2-4 Tbsp water into a blender/food processor. Puree until smooth. Set aside.
  3. Wash bok choy – stems and leaves, making sure to rinse away dirt in the ribs. Separate the leaves from the stalks.
  4. Cut stalks into 1” pieces and roughly chop the leaves.
  5. Heat the oil in a large skillet on high heat until hot, but not smoking.
  6. Add stems and cook, stirring often, until crisp-tender (about 2-3 minutes).
  7. Add the leaves and cook until they wilt and turn bright green (about another minute or two).
  8. Remove to a platter and cover with cashew sauce, or serve sauce on the side.


Summer Veggie Asian Stir Fry

Summer Veggie Asian Stir Fry
Recipe type: Entree
Cuisine: Asian

This recipe saved my bacon a few times during the last months of pregnancy and early months of having a newborn. It makes a GREAT healthy freezer meal kit. I typically quadruple the recipe if I’m doing the freezer meals – having 4 quick and easy meals that my sweet husband or I can throw together in the midst of toddler chaos is wonderful. When you are putting your kits together, make sure you freeze your meat and the sauce in separate small bags and then you can put them into a large gallon sized freezer bag that the chopped veggies go in.
  • 1-2 chicken breast/porkchop/steak, etc – long thin slices (optional)
  • 4c. vegetables, cut into large bite-sized pieces (broccoli, bok choy, carrots, green beans, onion, mushrooms, snow peas, summer squash, swiss chard, zucchini, etc)
  • 1 Tbsp. Driftless Sunflower Oil
  • Sauce:
  • ½ c. soy sauce
  • ½ c. chicken broth
  • 1 Tbsp. Non-GMO Cornstarch
  • 1 Tbsp. Honey
  • 1 tsp. Sesame seed oil
  • 1 tsp. Rice wine vinegar
  • 2” piece of ginger – grated into paste
  • 2 cloves garlic – minced or grated

  1. Mix sauce up, set aside.
  2. If choosing to put meat in, cook meat of choice and set aside.
  3. Chop up veggies.
  4. Start sauteeing veggies in oil (start with onions and carrots and putting in veggies according to cook times).
  5. When veggies are almost done, add meat (if using) and put in sauce, cooking for another 2-4 minutes.
  6. Serve over rice.


Bok Choy Stir

Bok Choy Stir

This quick stir-fry is a great side dish to any meal
  • 1-2 heads of bok choy, washed and chopped in 1” pieces
  • 2-3 cloves garlic, minced
  • 1” piece of fresh ginger, grated (use microplane!)
  • 1-2 Tbsp. soy sauce
  • 2 Tbsp. Driftless Sunflower oil
  • Salt and Pepper – to taste

  1. Place the oil in the pan on medium heat
  2. Toss in garlic and ginger and cook for about 30 seconds to a minute.
  3. When it’s fragrant, add bok choy and soy sauce and cook for about 3 minutes.
  4. Salt and Pepper to taste.


Blue Potato Salad with Bok Choy

Add a pop of color to your potato salad by using this BLUE Potato Salad with Bok Choy recipe.

Blue Potato Salad with Bok Choy

  • 1 lb of blue potatoes, chopped
  • Your bok choy, chopped well
  • 4 salad turnips and/or radishes, diced
  • 2 green garlics, minced
  • 1- 2 tsp. dried dill
  • 2 tbsp. cider vinegar
  • ¼ cup Sunflower oil or olive oil
  • ½ bunch green garlic, chopped finely
  • ½ tsp. salt
  • ½ tsp. sugar

  1. Bring a pot of water to a boil, add a little salt and turn down the heat to medium. Cover and until the potatoes are cooked thru.
  2. Combine vinegar, garlic, salt, sugar, oil and dill and whisk together.
  3. Toss warm diced potatoes into a bowl with bok choy, radishes/turnips & garlic; re-whisk the dressing and pour over the warm potatoes and veggies.
  4. Stir well to mix, then refrigerate until completely cooled.


Spinach Salad with Seared Bok Choy and Ginger

Looking for a salad recipe to blow the others out of the water?! Look no further. This Spinach Salad with Seared Bok Choy and Ginger has it all – crunchy and cooked! Add your favorite protein to make this a meal.

Spinach Salad with Seared Bok Choy and Ginger

  • 1 T Driftless Organics sunflower oil
  • 1 bok choy, chopped
  • ⅓ c spring onions, chopped
  • 2 green garlics, minced (white parts and the green part, until it starts to get tough)
  • 1 t fresh ginger, minced
  • 1 T Tamari or soy sauce
  • ½ t freshly ground black pepper
  • 4 c spinach leaves, ripped/chopped into large pieces

  1. Heat oil over medium-high heat in a large skillet.
  2. Add bok choy, spring onions, green garlic, ginger and cook 2-3 minutes or until bok choy is tender yet crisp.
  3. Add tamari or soy sauce and pepper, stir to coat and cook 1 minute.
  4. Remove from heat and let cool for a few minutes. Serve over spinach.


Bok Choy & Broccoli Stir Fry

Bok Choy & Broccoli Stir Fry

  • 3 scallions, whites chopped & greens separated & sliced
  • 2-3 cloves fresh garlic, minced
  • 1” piece fresh ginger, minced
  • 1 med. head bok choy, stems ½# sliced, greens separated & coarsely chopped
  • 1 med. head broccoli, stems ½# sliced, florets separated & cut into bite size pieces
  • 1 Tbsp. oil
  • 1 Tbsp. each tamari & rice wine (or rice vinegar or sake)
  • 2 tsp. sugar
  • 1 tsp. toasted sesame oil
  • ½ tsp. Chinese 5 spice powder (optional)
  • 2 Tbsp. cilantro, chopped (optional)
  • ¼ c. cashews

  1. Heat oil in large skillet or wok over medium/high heat.
  2. Add scallions whites, garlic, & ginger & stir until fragrant (1 minute).
  3. Add bok choy & broccoli stems & stir until starting to brown (2-3minutes).
  4. Add broccoli florets, tamari, rice wine or vinegar, sugar, 5 spice, & toasted sesame oil.
  5. Stir another minute.
  6. Add bok choi & scallion greens & stir until wilted.
  7. Serve with rice or noodles & top with cashews & cilantro. Add tofu, chicken or beef if you wish.