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.