Bok Choy With Walnuts in Wine Sauce
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- 1⁄2
- 20 -24
- 2tablespoons raisins
- 6
- 2
- 4
- 2tablespoons cornstarch
- 1⁄4cup cold water
- 4teaspoons Dijon mustard
- 2tablespoons reduced sodium soy sauce
- 1⁄2cup dry sherry
- 1⁄2teaspoon oil (to coat pan)
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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.
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