Baby Bok Choy with Roasted Cashews

  • 1 lb baby bok choy
  • 2 Tbsp peanut oil
  • 2 quarter-sized slices of fresh ginger
  • 3 cloves garlic, minced
  • 1 cup chopped scallions
  • 1 tsp toasted sesame oil
  • 2 Tbsp tamari
  • 1 tsp sugar, optional
  • 1/2 cup chopped roasted salted cashews
  • Salt, to taste (optional)

Trim base of each bok choy and separate large outer stalks from each bunch, keeping smaller stalks connected to base.  Rinse bok choy well and drain.  Slice large stalks on the diagonal and cut each small bunch in half vertically, or leave whole if very small.  Heat oil in a wok or large skillet over medium-high heat.  Add ginger slices, garlic, and scallions.  Stir fry for about 30 seconds then add the bok choy.  Add toasted sesame oil, tamari, sugar.  Stir to combine, cover and cook 3 minutes.  Remove cover, stir, lower heat and cook another minute or two until the bok choy is crisp-tender.  Remove ginger slices.  Top with the roasted cashews.