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Bok Choi and Carrot Stir-Fry with Toasted Cashews

Just a quick one today. We found a bunch of leafy green tender bok choi in our CSA box today, which is inspiration for this recipe and one easy last minute dinner–Bok Choi and Carrot Stir-Fry with Toasted Cashews.

bok choy growing for Bok Choi and Carrot Stir-Fry with Toasted Cashews

Bok Choy at Ranui Gardens

Most cookbooks spell it Bok Choy, but the seed packet from which Farmer John sowed must say Bok Choi. That’s how he spells it. Bok Choi (or bok choy) is Chinese cabbage with crisp white stems and slightly bitter tender greens.

This is a variation of a recipe in Vegetarian Cooking for Everyone, by Deborah Madison. She adds roasted peanuts to her bok choy stir-fry. Serve on a bed of soba noodles, rice or wheat-free rice noodles.

Wishing you a fabulous week–get in the kitchen and cook something delicious!

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Bok Choi and Carrot Stir-Fry with Toasted Cashews
Serve this delicious stir-fry with brown rice or soba noodles.
Ingredients
  • 2 teaspoons plus 2 tablespoons peanut or canola oil
  • ¼ cup raw cashews , chopped
  • Pinch red pepper flakes
  • Salt
  • 1 teaspoons arrowroot or cornstarch
  • 2 carrots , sliced thinly on a diagonal
  • 1 pound bok choi
  • 4 cloves garlic , minced
  • 4 teaspoons minced ginger
  • 2 tablespoons tamari soy sauce
Instructions
  1. Heat the first 2 teaspoons of oil in a skillet.
  2. Add the cashews and stir and cook until they are light golden.
  3. Add the pepper flakes and salt. Set aside.
  4. In a small bowl, mix the arrowroot with 3 tablespoons of water to make a slurry; set aside.
  5. Trim the leaves off the bok choi stems. If they are small, leave them whole, if larger, cut into 3-inch ribbons. Cut the stems into 1-inch lengths.
  6. Heat the remaining oil in a skillet or wok over high heat.
  7. When hot, stir in the garlic and ginger and stir-fry about 30 seconds.
  8. Add the carrots and stir-fry several minutes, until the carrots are almost tender.
  9. Then add both bok choi stems and leaves and stir-fry until the leaves are wilted.
  10. Add the soy sauce and the arrowroot slurry and stir-fry until the vegetables are glazed.
  11. Stir in the cashews.
  12. Season with more pepper flakes if your heat quotient runs on the hot side.
  13. Serve immediately.

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