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Check out this ulta-extravaganza bok choy recipe volunteered by Patti Pyeatt. Thank you Patti for your contribution. We are eager to recieve any other recipe contributions that y'all are cooking up.
SAUTEED BOK CHOY W/ CASHEW SAUCE
Serving Size : 4
1/2 c Cashews -- roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger -- minced
7 dashes Tabasco sauce
2 tb Basil -- finely chopped
2 tb Mint -- finely chopped
1 1/2 lb Bok choy -- washed & dried
1/3 c 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.
** New York Times -- Living Arts section -- 29 November 1995 **
Yours in good eating!
Patti Pyeatt