1 lb bok choy 1 Tbs. peanut oil 1 small onion, minced 2 garlic cloves, minced 2 jalapeno chilies, minced, or 2 tsp. dried red pepper flakes 1 Tbs. grated fresh ginger 3/4 cup roasted cashews 3 Tbs. hoisin sauce 2 tsp. Asian dark sesame oil 2 Tbs dark soy sauce
Separate the bok choy branches and cut away and reserve the green leaves. Wash the stems and leaves and dry them in a lettuce spinner or on towels. Slice the stems into 1/4 inch thick slices and shred the leaves into strips about 1/4 inch wide. Keep the leaves and stems separate.
Heat the peanut oil in a wide skillet or wok over medium heat and stir in the onion, garlic, and chilies or pepper flakes. Stir for 5 minutes or until the onion starts to turn translucent. Stir in the ginger and the cashews, turn the heat up to high, and add the bok choy stems. Stir or toss over high heat for 5 minutes, add the shredded leaves, and stir for 1 minute more. Stir in the hoisin sauce, sesame oil, and soy sauce and cook for 1 minute more.
If the bok choy is swimming around in a lot of liquid this sometimes happens if your stove isn't hot enough to quickly boil down the liquids to a glaze- take the bok choy out of the pan with a slotted spoon and boil down the liquids in the pan until there are only about 2 Tbs of thick glaze remaining. Put the bok choy back in the pan, stir for a minute to coat it, serve immediately. - Updated: January 16, 2007
