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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.
Author: Letty Flatt
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.

Lemon Raspberry Cake and Chocolate Truffle Cakes, A Wedding Cake Made with Love

 For her big day, I gave my niece a wedding cake made with love. Two flavors–lemon raspberry and chocolate truffle! This post includes recipes for one 9-inch lemon raspberry cake and one 9-inch chocolate truffle cake, cake, filling, and frosting.

You absolutely need a heavy-duty stand mixer to make these cakes from start to finish. This recipe gives instructions for finishing the cakes with buttercream–no fondant. If you are interested in fondant finishing cakes, check out this basic fondant technique class from Craftsy.

Tricia's wedding cakes--triple lemon and chocolate. A wedding cake made with love.

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Oven-fried Potatoes

Last weekend we had a dear friend over for supper. She moved away and we hardly see each other. When I heard she was in town, I immediately invited her and her handsome husband over to dinner. I baked up these oven-fried potatoes in no time at all.

I had in mind a pizza with homemade whole wheat crust, topped with thin sliced onions and potatoes. And smoked mozzarella cheese. I planned to feature some of the lovely, gorgeous, biodynamically-grown, and delicious organic potatoes we have been finding in our Ranui Gardens CSA box.

 

But, when I told her I was planning to make a potato pizza, she told me she is gluten-free and has been for 4 years. So I made oven-fried potatoes. They were a huge hit.

  • Use as many potatoes as you want/need/have. I used 5 fairly large potatoes, which would seem more than enough for 4 people, but we gobbled those puppies up.
  • Preheat the oven to 450 degrees F. Line 2 baking sheets with aluminum foil—a suggestion I saw in a gluten-free cookbook. The potatoes stuck to the foil, but not too much, and the foil made cleanup a breeze.
  • Your can peel the potatoes but it is not necessary, especially when they are organic. Potatoes rank in the Dirty Dozen as high in residual pesticides so organic potatoes are the way to eat.
  • Cut the potatoes into 3/8-inch lengths, then turn them on the side and cut them into 3/8-inch strips. I have an OXO slicing mandoline which made cutting the potatoes easy and quick.
  • Rinse the potato strips in water—another trick—to keep the gluey starch at bay.
  • Drain the potatoes and dump them out onto large kitchen towels, drying the potatoes as much as you can.
  • Toss the rinsed and dried potato strips in extra-virgin olive oil and plenty of salt and pepper. You can spice them up with chili powder and garlic salt, and/or finely chopped herbs—you be the chef.
  • Bake about 30 minutes until they are nicely golden. Pile onto warm plates.

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Homemade Easy Basil Walnut Pesto

Stashing containers summer’s pesto is the most squirrel-like getting-ready-for-winter thing I do. When fresh basil is garden plentiful, I pull out the food processor and whip up a batch. This pesto freezes beautifully, so that’s where I keep it. All winter long, when I want pesto for pasta or pizza, there’s a ready stash of easy basil walnut pesto!

Easy Basil Walnut Pesto | Letty's Kitchen

Using a food processor, this pesto is quick to make–the work is in stripping the basil leaves off the stems. The garlic is super-easy to mince–begin your pesto by dropping whole garlic cloves in the work bowl while the processor is running and the blade is spinning. When the garlic stops hitting the sides of the processor bowl, it’s perfecty minced!

Compared to many other pesto recipes, this easy basil walnut pesto has less olive oil–more basil bang for the buck. Not that extra virgin olive oil is a bad thing!

You will love the flavor and budget-wise variation with walnuts and Pecorino Romano cheese in place of the more expensive pine nuts and Parmesan cheese called for in classic Italian Genovese pesto.

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All Red Potatoes and Breakfast for Dinner

Robbie's All Red Potatoes with Tofurky Sausage

Robbie’s All Red Potatoes with Tofurky Sausage

Last week, when I got home from work late one evening, my honey had breakfast for dinner waiting in the oven. All Red Potatoes with Tofurky Sausage, dribbled with creamy goat cheese, warm and waiting. All Reds aren’t ordinary red-skinned potatoes; they are all red, that is red both inside and out.
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