Sauteed bok choy w/ cashew sauce

4 servings

Ingredients

Quantity Ingredient
½ cup Cashews; roasted
¼ cup White vinegar
¼ cup Water
¼ cup Sugar
¼ cup Soy sauce
1 tablespoon Ginger; minced
7 dashes Tabasco sauce
2 tablespoons Basil; finely chopped
2 tablespoons Mint; finely chopped
1½ pounds Bok choy; washed & dried
⅓ cup Peanut oil

Directions

1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree.

2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large saute pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1½ to 2 minutes, until it is bright green and well seared.

Remove from heat, drape with cashew sauce and serve at once.

Yield: 4 servings.

Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams carbohydrate. ** New York Times -- Living Arts section -- 29 November 1995 ** Scanned and formatted for you by The WEE Scot -- paul macGregor Submitted By PAUL MACGREGOR On 12-24-95

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