Posted on October 14, 2012 | No Comments
We found a giant bok choy in our Bountiful Basket Asian pack this week, so instead of the standard “steam and drizzle with lemon juice,” I hauled out The 30 Minute Vegan’s Taste of the East by Mark Reinfeld and Jennifer Murray for some inspiration.
I made a couple of tweaks to the seasoning levels, but this adaptation is pretty much by the book. So, if you’re looking for a great Asian cookbook, pick up a copy of The 30 Minute Vegan’s Taste of the East.
The spiced cashew flavor works amazingly well with the bok choy. If you’re into one dish meals like my family, this will feed 2-3 (with a large bok choy), otherwise it makes a fantastic side dish.
1 batch Five-Spice Cashews (below)
1 large bok choy, 1/2-inch chop, rinsed and drained
1 tablespoon toasted sesame oil
5 cloves garlic, pressed or minced
dash red pepper flakes
1 tablespoon rice vinegar
Ingredients (Five-Spice Cashews)
3/4 cup raw cashews (or cashew pieces)
1 teaspoon toasted sesame oil
1/4 teaspoon five-spice powder
Preheat a toaster oven or traditional oven to 350°F. Mix together the ingredents for Five-Spice Cashews (I put them in a measuring cup with a lid and gently rolled them around). Layer cashew mixture on a pan and bake 3 to 5 minutes until toasted. You could toast the cashews in a skillet, just make sure to stir and watch them very closely to avoid burning them.
In a large skillet over medium heat, add oil, garlic, salt, and crushed red pepper. Cook for about a minute, stirring constantly. Add the bok choy and the five-spice cashews to the skillet, and cook for about 8 minutes, stirring frequently.
Stir in rice vinegar and serve warm.