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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.

Gwen’s Parmesan Vinaigrette with Heirloom Tomatoes

DSCN2540Gwen is my foodie and hiking friend who lives in Carefree Arizona. She publishes her own cookbooks and a writes a blog called penandfork. In fact, she set up muffintalk at wordpress.com after she heard how my husband calls it “talking muffin” when he notices me yakking about recipes and bakeries etc. with fellow pastry chefs and other food-minded folk.

I gleaned this recipe from Gwen’s website, also Pen and Fork, in 2003, and I fed Gwen and her fly-fisherman husband heirloom tomatoes with vinaigrette when they came for dinner last month.

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Yogurt Cheese with Garlic and Parsley

DSCN2572Yogurt cheese is easy to make—it just takes preparing ahead—18 to 24 hours. So if you want yogurt cheese for tomorrow—make it today, if you want yogurt cheese for today—too late, too bad. This recipe uses parsley, because that is in our box this week. If you have that freezer stash of basil pesto, it is perfect for flavoring yogurt cheese; mix in 1/4 cup of pesto in place of the garlic and parsley. You can use other herbs too—cilantro, basil, dill—depending on what you have or prefer.

In the era when many were cooking their way through Julia Child’s Mastering the Art of French Cooking, Volumes One and Two, I was throwing dinner parties and cooking out of Anna Thomas’ Vegetarian Epicure, Books I and II.  Know that it’s true when I say that Anna’s recipes were just as time-consuming and calorific as Julia’s. In 1996, Anna published a new cookbook, with dinner-party ideas and recipes of a lighter fare—this Yogurt Cheese comes from her The New Vegetarian Epicure.

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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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Gold Beets and Goat Cheese

My neighbor and friend Rhonda throws fabulous parties. She invites a fun-loving crowd and offers plenty of booze, and always serves a creative food buffet. She loves beets, so if there are beets in the garden, these little sandwiches will be one of the appetizers. If she would have a party on a weeknight, when I wasn’t working so late, I might be there before everyone else nibbled them up.

Golden beets, as needed, washed and trimmed, greens reserved for another purpose

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