This simple recipe for baby bok choy with cashews and sesame seeds is easy to make and delicious. It can serve as a meatless dish on Fridays during Lent or on Meatless Monday. Bok choy has a strong flavor, a cross between kale and cabbage. Baby bok choy, a miniature version of the larger bok choy, has a much milder taste and can be found in the produce section at most supermarkets. If you have a smaller, family-owned Asian market in your area, you will be able to find it in their produce section.
Baby bok choy with cashews and sesame seeds recipe
Ingredients for baby bok choy with cashews and sesame seeds:
- 2 Tbsp. olive oil
- 4 green onions, roughly chopped, including green ends
- 3 cloves garlic, minced, use one clove if want a lighter garlic flavor
- 2 pounds baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
- ½ tsp. dark sesame oil
- 2 tsp. reduced sodium soy sauce
- 1½ cups raw unsalted cashews, coarsely chopped
- 1 Tbsp. toasted sesame seeds, optional
- How to make baby bok choy with cashews and sesame seeds:
- Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and soy sauce. Reduce heat to medium-low.
- Cover, and let the baby bok choy cook down for approximately 3 minutes. Much like spinach, when cooked, the bok choy will wilt a bit.
- Remove cover and reduce the heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Gently mix in cashews to coat with oil and sesame mixture.
- Sprinkle with toasted sesame seeds. Serve with hot cooked rice if desired.
- Yield: 2 servings
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