Sauteed Bok Choy W/ Cashew Saucesalads, sauces 1/2 cup cashews; roasted 1/4 cup white vinegar 1/4 cup water 1/4 cup sugar 1/4 cup soy sauce 1 tablespoon ginger; minced 7 dash tabasco sauce 2 tablespoon basil; finely chopped 2 tablespoon mint; finely chopped 1 1/2 lb bok choy; washed & dried 1/3 cup peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large saute pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings. Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times -- Living Arts section -- 29 November 1995 ** |
