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Ingredients
- 1/2 c. Cashews, roasted
- 1/4 c. White vinegar
- 1/4 c. Water
- 1/4 c. Sugar
- 1/4 c. Soy sauce
- 1 Tbsp. Ginger, chopped
- 7 dsh Tabasco sauce
- 2 Tbsp. Basil, finely minced
- 2 Tbsp. Mint, finely minced
- 1Â 1/2 lb Bok choy, washed & dry
- 1/3 c. Peanut oil
Directions
- 1. In a food processor or possibly 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- pcs. In a large saute/fry pan, heat oil over high heat till warm but not smoking. Add in bok choy and cook, stirring briskly, for 1 1/2 to 2 min, till it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once.
- Yield: 4 servings.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 248g | |
| Recipe makes 4 servings | |
| Calories 339 | |
| Calories from Fat 228 | 67% |
| Total Fat 26.28g | 33% |
| Saturated Fat 4.67g | 19% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1120mg | 47% |
| Potassium 536mg | 15% |
| Total Carbs 23.1g | 6% |
| Dietary Fiber 2.3g | 8% |
| Sugars 15.47g | 10% |
| Protein 5.99g | 10% |
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