Ingredients
- 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
Directions
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.
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By branfordcook
on February 01, 2012
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Pleasantly surprised to discover this delicious, quick side dish. Had a bunch of bok choy but no fresh ginger, so tried this recipe for dinner tonight. Didn't have cashews on hand either, but perfectly enjoyable without. Highly recommend. Will be making often.
By suzmshep
Williston, VT
on January 15, 2012
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I made this for dinner tonight and loved it. I only used half the red pepper flakes because I don't like a lot of heat. I am glad I reduced the amount otherwise it would have been too hot for me to eat.
By thenIsaid
Indianapolis, IN
on January 07, 2012
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I prefer to use sesame oil as a condiment after cooking bok choy. I think it's better sauteed with a flavorless oil - just a tablespoon, allowed to shimmer over heat, then add garlic and red pepper flakes. I also add grated ginger at this point. Then I add the bok choy. I would have given this recipe 5 stars with these changes. After wilting to your liking (cover pot to steam the bok choy remove to serving dish, then add a teaspoon or so of the toasted sesame oil. I too prefer the baby bok choy!
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