Are you tired of bland, boring vegetable sides that leave your taste buds begging for excitement? Prepare to be amazed by this incredible Baby Bok Choy with Cashews recipe that promises to elevate your culinary skills and impress even the most discerning dinner guests! In just 15 minutes, you'll create a restaurant-quality dish that's not only incredibly delicious but also packed with nutrition and bursting with Asian-inspired flavors that will make your mouth water.
Prep Time: 5 mins
Cook Time: 10 mins
Total Time: 15 mins
Cuisine: Asian
Serves: 4 servings
Ingredients
- 1 lb baby bok choy, halved
- 1/2 cup cashews, toasted
- 2 tbsp soy sauce
- 1 tbsp sesame oil
- 2 cloves garlic, minced
- Salt to taste
Instructions
- Wash the baby bok choy thoroughly under cool running water, ensuring all dirt is removed from between the leaves. Pat dry with clean kitchen towels or paper towels.
- Heat a large skillet or wok over medium-high heat. Add the cashews and toast them dry, stirring constantly for 2-3 minutes until they become fragrant and lightly golden. Remove cashews and set aside.
- In the same skillet, heat sesame oil over medium heat. Add minced garlic and sauté for 30-45 seconds until fragrant, being careful not to burn.
- Add halved baby bok choy to the skillet, cut-side down first. Cook for 2-3 minutes to achieve a slight caramelization.
- Flip the bok choy and cook the other side for an additional 2-3 minutes until leaves are bright green and stems are tender but still crisp.
- Drizzle soy sauce over the bok choy, tossing gently to coat evenly. Sprinkle with toasted cashews.
- Taste and adjust seasoning with salt if needed. Transfer to a serving plate immediately to prevent overcooking.
- Serve hot as a side dish, garnishing with additional toasted cashews if desired.
Tips
- Washing is Key: Thoroughly clean your baby bok choy, paying special attention to the leaves' base where dirt tends to hide. A gentle but thorough rinse ensures a clean, crisp vegetable.
- Toasting Cashews Perfectly: Watch your cashews carefully when toasting. They can burn quickly, so keep them moving and remove from heat as soon as they turn golden and become fragrant.
- High Heat, Quick Cooking: Use medium-high heat to achieve that perfect caramelization on the bok choy without making it mushy. The goal is tender-crisp texture.
- Garlic Management: Add minced garlic at the right moment and avoid burning it, which can create a bitter taste. Sauté just until fragrant.
- Serve Immediately: This dish is best enjoyed hot and fresh. The crisp texture of the bok choy and the crunch of cashews are at their peak right after cooking.
Nutrition Facts
Calories: 180kcal
Carbohydrates: 10g
Protein: 7g
Fat: 14g
Saturated Fat: g
Cholesterol: 0mg
