Sauteed Bok Choy W/ Cashew Sauce Recipe
Yield: 4 ServingsRecipe by luhu.jp
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,
Directions:
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. In a large saute pan, heat oil over high heat
until hot but not smoking. Add bok choy and cook, stirring briskly,
for 1 1/2 to 2 minutes, until it is bright green and well seared.
Remove from heat, drape with cashew sauce and serve at once.
Yield: 4 servings.
Approximate nutritional analysis per serving: 340 calories, 25 grams
fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams
protein, 25 grams carbohydrate. ** New York Times -- Living Arts
section -- 29 November 1995 **
Source from luhu.jp
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. In a large saute pan, heat oil over high heat
until hot but not smoking. Add bok choy and cook, stirring briskly,
for 1 1/2 to 2 minutes, until it is bright green and well seared.
Remove from heat, drape with cashew sauce and serve at once.
Yield: 4 servings.
Approximate nutritional analysis per serving: 340 calories, 25 grams
fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams
protein, 25 grams carbohydrate. ** New York Times -- Living Arts
section -- 29 November 1995 **
Source from luhu.jp