courtesy of Culinary School of the RockiesIngredients
4 Tbs. Cashews, chopped
¼ tsp. Red pepper flakes
1 ½ lbs. Bok choy
2 Tbs. Peanut oil
3 cloves Garlic, minced
3 Tbs. Ginger, minced
2 Tbs. Soy sauceMethod
- Slice off the bok choy stems and cut into bite sized pieces. Leave the leaves whole.
Place a large pan or wok over high heat. When heated, add the oil. When the oil is hot, add the garlic, ginger, and stir-fry for one minute.
Add the bok choy, pepper flakes and a little salt. Stir-fry until wilted.
Add the soy sauce and cashews and stir-fry for another minute.