Adapted from “Ken Horn’s Chinese Cookery”
1/4 c. cashews, roasted
2 T. white vinegar
2 T. water
2 T. sugar
2 T. soy sauce
1/2 T. minced ginger
3 dashes Tabasco (or similar) sauce
2 T. basil, finely chopped
2 heads bok choy, leaves separated, washed and drained, cut into 1 inch pieces
2 T. peanut or vegetable oil
Combine all ingredients except oil and bok choy in food processor or blender and puree. In a skillet or sauté pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, until bright green and well seared. Remove from heat, drizzle with cashew sauce and serve at once. You can also add cooked, shredded chicken and lightly sautéed summer squash to this recipe. This could easily be chilled and served cold.
