Bok Choy With Walnuts in Wine Sauce

READY IN: 45mins
SERVES: 4
UNITS: US

INGREDIENTS

Nutrition
Advertisement

DIRECTIONS

  • Chop walnuts and set aside.
  • Chop bok choy, add raisins, and set aside. If you haven’t worked with bok choy before, see Anne Sainz’s notes above.
  • Combine garlic, onion and mushrooms and set aside.
  • Sauce: Combine cornstarch and water in a small bowl. Add mustard and soy sauce and whisk until smooth. Set aside.
  • 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.
  • Add raisins, bok choy and remaining sherry to pan. Cook uncovered over medium heat, stirring frequently, until the bok choy has wilted.
  • Stir in the walnuts and sauce mixture and cook until sauce thickens and bok choy is tender crisp.
Advertisement