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Sauteed bok choy w/ cashew sauce
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| Artist: |
_ |
| Categories: |
Asian, Chinese, Ethnic, Salads, Sauces & Dressings |
| Yield: |
4 |
| Rating: |
0 |
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Ingredients:
| 1/2
| cup | Cashews, roasted | | 1/4
| cup | White vinegar | | 1/4
| cup | Water | | 1/4
| cup | Sugar | | 1/4
| cup | Soy sauce | | 1
| tbsp | Ginger, minced | | 7
| dash | Tabasco sauce | | 2
| tbsp | Basil, finely chopped | | 2
| tbsp | Mint, finely chopped | | 1 1/2
| lbs | Bok choy, washed & dried | | 1/3
| cup | Peanut oil |
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Procedures:
| 1 | In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, tabasco, basil and mint, and puree. | | 2 | Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. | | 3 | In a large saute pan, heat oil over high heat until hot but not smoking. | | 4 | Add bok choy and cook, stirring briskly, for 1 ?to 2 minutes, until it is bright green and well seared. | | 5 | Remove from heat, drape with cashew sauce and serve at once. | | 6 | Yield: 4 servings. | | 7 | Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. | | 8 | ** new york times -- living arts section -- 29 november 1995 ** |
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