Baby Bok Choy with Cashews

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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.

Baby Bok Choy with Cashews Recipe

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  • Yield: Serves 4.

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

Method

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

2 Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

3 Gently mix in cashews.

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Links:
Braised baby bok choy with sesame seared tofu by Sarah of Slashfood
Bok Choi with Peanuts and Cilantro from Sher of What Did You Eat?
Soy Glazed Baby Bok Choy from Alanna of A Veggie Venture
Chilli and Ginger Bok Choy by Anna of Morsels and Musings
Bok Choy with Oyster Sauce, Ginger, and Fermented Black Beans from Barbara of Tigers and Strawberries

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Showing 4 of 20 Comments

  • Brandy M

    This recipe made me love baby bok choy!

  • Tres Amie

    A great way to capture these types of recipes is to set out pre-weighed ingredients, more than you think would be the correct amount. After the dish is made, reweigh and subtract to have the actual amount used. You can do volume measurements this way as well. This looks great. I will be trying it soon!

  • dunesgirl

    This recipe was quite good, however I had to use a few splashes of organic soy sauce to really bring out the flavor for my taste. My husband LOVED it, and commented it was better than the dish we had in an authentic Chinese restaurant in Chicago.

  • Helen Gallucci

    I started using bok choy because the price of my regular salad choices, arugola, romaine and red leaf letucce were getting a little pricey and I have to have a salad every day. I now use bok choy ( I use only the green leaf part and save the firmer part for other recipes) mix with whatever salads are fairly reasonable that day and nobody knows they’re are eating bok choy by the time I get done with all different salad dressings.

  • MegSmith

    Yum! I have made this recipe numerous times and have fallen in love with it, so much so that I am actually posting a version of it on my blog soon (of course linked to you!!!) I just wanted to let you know :-) and thank you!

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