* Exported from MasterCook *
Bok Choy with Five-Spice Cashews - Chinese
Recipe By :
Serving Size : 4 Preparation Time :0:00
Categories : LowCal (Less than 300 cals) LowerCarbs
Vegan
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
Five-Spice Cashews -- (see below)
1 large bok choy -- (or 2 medium) or Chinese or napa cabbage, 1/2-inch chop (12 cups)
1 tablespoon sesame oil
5 cloves garlic -- pressed or minced
1/4 teaspoon sea salt -- or to taste
1 Pinch crushed red pepper flakes
1 tablespoon rice vinegar
FIVE-SPICE CASHEWS:
3/4 cup raw cashew pieces
1 teaspoon sesame oil
1/4 teaspoon five-spice powder
1 Pinch sea salt
1 Pinch cayenne
Preheat the oven or toaster oven to 350°F. Place the cashews on a small
baking sheet with the remaining Five-Spice Cashews ingredients and mix
well. Bake until golden brown, for 3 to 5 minutes. Remove from the heat.
2. Place the chopped bok choy in a colander, rinse, and drain well. Place
the oil in a large pot or saute pan. Add the garlic, salt, and crushed red
pepper flakes and cook for 2 minutes, stirring constantly. Add the
Five-Spice Cashews and stir well. Add the bok choy and cook until tender,
approximately 8 minutes, stirring frequently. Add the vinegar and gently
stir well before serving.
Serves 4, as a side dish
Variations:
Replace the bok choy with your favorite greens, such as Chinese or napa
cabbage, chard, or collard greens.
Replace the cashews with pecans, walnuts, or macadamia nuts.
Replace the rice vinegar with apple cider vinegar.
If you want to omit the roasting of the cashews, you can add the cashew
ingredients along with the garlic at the beginning of the cooking.
AuthorNote: Bok choy, a member of the cabbage family, has been grown in
China for centuries. If you can't find it in the market, you can
substitute Chinese or napa cabbage or any green for that matter. Serve as
a side dish with Seitan with Black Bean Sauce (page 118), Cantonese Lemon
Tofu (page 116), or Szechuan Tempeh and Veggies (page 127).
Cuisine:
"Chinese"
Source:
"The 30-Minute Vegan's Taste of the East by Mark Reinfeld and Jennifer
Murray, 2010"
S(Formatted by Chupa Babi):
"Aug 2013"
- - - - - - - - - - - - - - - - - - -
Per Serving (excluding unknown items): 300 Calories; 25g Fat (71.8%
calories from fat); 9g Protein; 14g Carbohydrate; 2g Dietary Fiber; 0mg
Cholesterol; 164mg Sodium. Exchanges: 0 Grain(Starch); 1/2 Vegetable; 1
Fat; 0 Other Carbohydrates.
Nutr. Assoc. : 0 0 0 0 0 0 0 0 0 0 0 0 0
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