February 8, 2011

The most popular Chinese veggie,
Bok Choy!


  • 2 red onion 
  • Red cabbage
  • 2 TBSP peanut oil
  • 8 oz Bok Choy 
  • 2 TBSP plum sauce
  • Scant 1 cup roasted cashews 
  • ( You may substitute with raw cashews or any oil of your choice)


  • Using a shape knife, cut the red onions into thin wedges and thinly shred the red cabbage.
  • Put the peanut oil in a large preheated wok or heavy skillet and heat until hot
  • Add onion wedges to the pan and stir-fry for about 5 minits, or until onions are brown
  • Add the red cabbage to the pan and stir fry for an additional 2-3 minutes 
  • Add the bok choy leaves to the pan and stir fry until wilted
  • Drizzle the plum sauce over the veggies, toss until liquid is begining to bubble
  • Sprinkle the roasted cashews over the stir fry and transfer to warm serving bowls.

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