Tuesday, June 12, 2012


With the return of the sun comes the return of a heavier harvest. 

This week's recipe includes bok choy. Many members commented today that they don't know what to do with the Asian green... raw or cooked, this beautiful little member of the brassica family is delicious, too!

Bok Choy With Cashews adapted from simplyrecipes

2 Tbsp olive oil
1 cup chopped green onions, including green ends
3 cloves garlic, chopped *** garlic scapes work well here, too!***
1 pound bok choy, rinsed, choped
1/2 teaspoon dark sesame oil
Salt to taste
1/2 cup chopped, roasted, salted cashews

Heat olive oil in a large saut√© pan on medium high heat. 
Add onions, then garlic, then bok choy. 
Sprinkle with sesame oil and salt. 
Cover, and let the bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the bok choy will wilt a bit.)
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.

1 comment:

  1. With the last bok choy I made pork potstickers. They were Yum!