Sometimes the simplest things are the most enjoyable. My mother whipped up this quick and easy baby bok choy dish the other night. It was so good I made her make it again the next day so I could watch with pad and pen in hand.
This is hard on mom actually, as she never makes anything the same way twice, and she never measures (obviously not a baker). I make her weigh things.
“How much bok choy is that mom?” She looks at me as if I’ve just asked her how many miles there are to the moon. I get the kitchen scale down from the cabinet.
Why cashews? Because that’s what we had on hand. Almonds would work too. If you want you could jazz it up a bit with a little freshly grated ginger and a shake of chili pepper flakes.
This is hard on mom actually, as she never makes anything the same way twice, and she never measures (obviously not a baker). I make her weigh things.
“How much bok choy is that mom?” She looks at me as if I’ve just asked her how many miles there are to the moon. I get the kitchen scale down from the cabinet.
Why cashews? Because that’s what we had on hand. Almonds would work too. If you want you could jazz it up a bit with a little freshly grated ginger and a shake of chili pepper flakes.
Baby Bok Choy with Cashews Recipe
Ingredients
- 2 Tbsp olive oil
- 1 cup chopped green onions, including green ends
- 3 cloves garlic, chopped
- 1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
- 1/2 teaspoon dark sesame oil
- Salt
- 1/2 cup chopped, roasted, salted cashews
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