Sautéed Bok Choy with Cashew Sauce

  • 1/2 cup cashews, roasted
  • 1/4 cup white vinegar
  • 1/4 cup water
  • 1/4 cup sugar
  • 1/4 cup soy sauce
  • 1 Tbsp. ginger, minced
  • 7 dashes Tabasco sauce
  • 2 Tbsp. basil, finely chopped
  • 2 Tbsp. mint, finely chopped
  • 1 1/2 lb. bok choy, washed and dried
  • 1/3 cup peanut oil

Puree the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint in a blender. Separate bok choy leaves from stalks, and cut stalks into 1-inch long pieces. Sauté bok choy in a large pan over high heat (oil should not be smoking). Stir briskly for 1 – 2 minutes until it is bright green and well seared. Remove from heat and drape with cashew sauce. Serve immediately.

Serves 4.