Bok Choy With Walnuts in Wine Sauce

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READY IN: 45mins
Recipe by Anne Sainz

This is adapted from a recipe in “Wild About Greens” by Nava Atlas, changed to make it more in keeping with a Nutritarian eating style….. You can reduce prep time by using frozen onion and mushrooms and jarred garlic….. To chop bok choy: Trim the rough edge off the root ends of the bok choy, then cut across the stem just below the leaf. Slice the white stem portion into 3 or 4 strips, then cut across to dice. Slice the leafy top crosswise and then cut each strip into 1 inch pieces.

Ingredients Nutrition

Directions

  1. Chop walnuts and set aside.
  2. Chop bok choy, add raisins, and set aside. If you haven’t worked with bok choy before, see Anne Sainz’s notes above.
  3. Combine garlic, onion and mushrooms and set aside.
  4. Sauce: Combine cornstarch and water in a small bowl. Add mustard and soy sauce and whisk until smooth. Set aside.
  5. Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onion and mushrooms. Cook over medium heat, stirring frequently, adding small amounts of sherry as needed to prevent sticking.
  6. Add raisins, bok choy and remaining sherry to pan. Cook uncovered over medium heat, stirring frequently, until the bok choy has wilted.
  7. Stir in the walnuts and sauce mixture and cook until sauce thickens and bok choy is tender crisp.

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