Bok Choy With Cashews

This was inspired by a recipe on SimplyRecipes.com with changes to make it more in keeping with a Nutritarian eating style. I don't usually plan on left overs for this dish because I like the bok choy cooked fresh so it is tender crisp. 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.

• Ready In: 35 mins
• Serves: 2

Ingredients

• 1⁄2 teaspoon  oil (to coat pan)
• 1  lb bok choy, chopped
• 3  garlic cloves, minced
• 1  large onion, chopped
• 2  mushrooms, sliced
• 1⁄2 teaspoon apple cider vinegar
• 1⁄2 teaspoon  sesame oil
• 1  teaspoon low sodium soy sauce
• 1⁄2 cup raw cashews, chopped

Directions

1. Chop bok choy and set aside. If you haven’t worked with bok choy before, see Anne Sainz’s notes above.
2. Coat large covered frying pan with oil.
3. Add garlic, onion, mushrooms and vinegar.
4. Cover and cook over medium heat, stirring frequently, adding small amounts of water if needed to prevent sticking.
5. Add bok choy, sesame oil and soy sauce and cook uncovered, stirring frequently, until bok choy is tender crisp, about 5 minutes.
6. Gently mix in cashews and serve.