• 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.