Bite Of Minnesota: Baby Bok Choy With Cashews

If you were at the market over the weekend, you likely saw an explosion of produce. Everything from zucchini to sweet corn is popping up, which makes market shopping quite exciting this time of year.

Baby bok choy is a vegetable that starts showing up in the late spring/early summer and is affordable, easy to use and abundant. Also known as Chinese cabbage, baby bok choy grows like celery into many leaves (or stalks) instead of a head, like cabbage. It is usually stir-fried or chopped for a salad and eaten raw.

I found this really easy side dish recipe using baby bok choy and cashews from Simply Recipes and served it alongside a spicy stir-fry. Don't forget to pick up some green onions for this recipe too.

Baby Bok Choy with Cashews
From Simply Recipes
(serves 4)

2 tbsp olive oil
1 cup chopped green onions, including green ends
3 cloves garlic, chopped
1 lb. baby bok choy, rinsed, larger leaves separated from base, base trimmed but still present, holding smaller leaves together
1/2 tsp dark sesame oil
Salt
1/2 cup chopped, roasted, salted cashews

Heat olive oil in a large sauté pan on medium high heat. Add onions, then garlic, then bok choy. Sprinkle with sesame oil and salt. Cover, and let the baby bok choy cook down for approximately 3 minutes. (Like spinach, when cooked, the baby bok choy will wilt a bit.)

Remove cover, lower heat to low. Stir and let cook for a minute or two longer, until the bok choy is just cooked.

Gently mix in cashews and serve.