 |
Prep Time: 0 Minutes Cook Time: 10 Minutes |
Ready In: 10 Minutes Servings: 4 |
|
Thi is a typical Chinese dish that is very easy to make. You can also use On-choy (Kang Kong), Choy-sum or even cabbage. Ingredients:
1 lb bok choy (washed and cut into individual stalks) |
1 tbs. peanut oil (or vegetable oil) |
1 small onion (or shallot) minced |
2 garlic cloves, minced (more if you like) |
2 jalapeno chilies, minced, or 2 tsp. dried red pepper flakes (optional) |
1 tbs. grated fresh ginger |
3/4 cup roasted cashews (or peanuts) |
3 tbs. hoisin sauce (optional) |
2 tsp. asian dark sesame oil |
soya sauce to taste |
Directions:
1. Cut off the stems off the bok choy (white part only)
2. Separate the bok choy branches and cut away.
3. Wash the stems and leaves and dry them.
4. Heat the oil in a wide skillet or wok over medium heat and stir in the onion, garlic, and chilies or pepper flakes.
5. Stir for 5 minutes or until the onion starts to turn translucent.
6. Stir in the ginger and the cashews, turn the heat up to high, and add the bok choy stems.
7. Stir or toss over high heat for 5 minutes.
8. Stir in the hoisin sauce (optional), sesame oil, and soy sauce and cook for 1 minute more.
9. Note:If the bok choy is swimming around in a lot of liquid this sometimes happens if your stove isn't hot enough to quickly boil down the liquids to a glaze- take the bok choy out of the pan with a slotted spoon and boil down the liquids in the pan until there are only about 2 Tbs of thick glaze remaining. Put the bok choy back in the pan, stir for a minute to coat it, serve immediately. Goes well with plain white rice.
|
|