Baby Bok Choy with Cashews

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Quick and easy! 15-minutes. Baby bok choy sautéed in olive oil with garlic, green onions, and mixed with roasted, salted cashews.

Photography Credit: Elise Bauer

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.

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Baby Bok Choy with Cashews Recipe

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  • Prep time: 7 minutes
  • Cook time: 8 minutes
  • 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

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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Showing 4 of 11 Comments / Reviews

  • SLS

    A fresh new way for us to make the bok choy out of our CSA box! It was light & delicious!

  • Jeanette

    Here is another very easy and tasty way to serve bok choy, I usually use the baby variety as well.

    Open a can of good quality chicken broth and put in a wide but low saucepan, sort of like 1/3 of a Dutch oven. Add 2 or 3 slices of fresh ginger and 1 or 2 cloves of garlic, adjust quantities for how much of a ginger or garlic person you are. Bring to a boil, then turn off heat and let sit for 10 minutes. Remove garlic and ginger.

    Prepare 6 to 8 baby bok choy. Trim off base ends, wash, cut in half the long way and shake off excess water. Now put your prepared bok choy cut side down in the broth in the saucepan. Bring to a boil, turn down heat, and cook around 2 minutes, just until the leaves wilt. Remove the bok choy.

    Turn heat to high and now reduce the remaining broth to a glaze. Add the reserved bok choy and quickly toss and then serve. Cashews or almonds can be added if desired.

  • Aerore

    Thank you for the recipe. I tried it and it was delicious!! A big thanks to your mom as well.

  • Judy

    I tried this recipe last night and it was wonderful. My husband who doesnt like vegetables even liked it. I added the chili pepper flakes and it gave it a nice kick. I also couldnt find baby bok choy so I used the regular bok choy. Was very good! Thanks for the recipe.

  • RD

    I served this as a side-dish with grilled flank steak that had been marinated in a Korean bulgogi sauce (bottled). The bok choy was the perfect accompaniment to the meat and it was very easy to prepare. I will definitely make it again.

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