The Chinese cabbage, bok choy is a versatile vegetable that is great on it’s own with little seasoning, but it also works well as an in accessory in stir-fries. A little known fact about bok choy is that it is actually a subspecies of the turnip, however unlike it’s European cousin, it’s cultivation focuses on the leaves, rather than the root. Being of the same genus as cabbage, broccoli and cauliflower, it contains the same disease-fighting properties of other cruciferous vegetables and it’s low calorie content makes it highly nutrient dense.
This month’s recipe is pretty foolproof and it can be prepared in a matter of minutes. I makes for a great side dish, however, the healthy fats and protein from the cashews can provide for a filling meal on its own.
The recipe serves 4.
- 2 tablespoons olive oil
- 1 cup chopped green onions
- 3 cloves garlic
- 1 pound bok choy, rinsed and removed from the base
- 1 teaspoon grated ginger
- 1 tablespoon white wine
- 1 tablespoon soy sauce
- 1 tablespoon sweet chili sauce
- ½ teaspoon red chili flakes
- ½ cup, chopped, roasted cashews
- Heat olive oil in a skillet at medium-high heat. Add the green onions, garlic and bok choy and sauté for 2-3 minutes.
- Add the ginger, white wine and soy sauce and continue cooking for 1-2 more minutes until about half the liquid has evaporated.
- Turn off the heat and add the sweet chili sauce, chili flakes and cashews. Mix together thoroughly and serve.
Calories: 164 / Fat: 12g / Saturated Fat: 2g / Carbohydrates: 10g / Fiber: 2g / Protein: 6g
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