Cashew Bok Choy Crunch
By
Clara Kim, spud! Culinary Institute
(Published: )
| Prep Time |
Cooking Time |
Servings |
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4 people |
Ingredients:
- 2 Tbsp coconut oil
- 1 cup chopped green onions, including green ends
- 3 cloves garlic, chopped
- 1 pound baby bok choy, rinsed
- Salt
- 1/2 cup chopped cashews
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Directions:
1)Separate the larger leaves from the base of the bok choy, leaving the base trimmed but still present to hold the smaller leaves together
2)Heat oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with salt.
3)Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
4)Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked. Gently mix in cashews.
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