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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
  • ΒΌ 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.