- 1 tablespoon sesame oil
- 1 bunch bok choy, sliced crosswise into 1/2-inch thick slices
- 1 tablespoon reduced-sodium soy sauce
- 1 teaspoon crushed red pepper flakes
- Salt and ground black pepper
- 1/2 cup cashews
Heat oil in a large skillet over medium heat. Add bok choy and saute 3 minutes. Add soy sauce and red pepper flakes and cook 2 more minutes, until bok choy stalks are tender-crisp and leaves are wilted. Season, to taste, with salt and black pepper. Arrange bok choy on plates and top with cashews just before serving.