I’ve mentioned on here before about what an embarrassingly picky eater I was as a kid. But even though I completely avoided salads until I was in high school (true story), I have always had a love for bok choy! Was introduced to it as a kid in my local Chinese restaurant’s unique bok choy egg drop soup. But have since grown to especially love it salads, stir-frys, or even on the grill!
One of my all-time favorite ways to prepare it is in this simple recipe for “baby bok choy with cashews”. It really only takes a few minutes to prepare, but is packed with tons of delicious flavor from the greens, ginger, sesame and toasted cashews. Perfect for a simple side dish to go with grilled meat or fish, or whatever you may be having…
So the next time you’re at your famer’s market (see a photo from mine below!) or your favorite grocery store, pick up some of these cute little greens and put them to use!
This Baby Bok Choy w/ Cashews recipe is a little more exciting than your average salad, and includes sesame oil, ginger, garlic and toasted cashews.
2 Tbsp. olive oil
1 cup chopped green onions, including green ends
3 cloves garlic, chopped
1/8 tsp. ground ginger
1 pound baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together
1/2 tsp. dark sesame oil
salt and freshly ground black pepper
1/2 cup chopped, roasted, salted cashews
Heat olive oil in a large sauté pan on medium high heat. Add onions, garlic and ginger, stir together and cook for 1 minute. Then add bok choy. Sprinkle with sesame oil and a small pinch of 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.)
Remove cover. Lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.