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