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18Ingredients
15Minutes
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Ingredients
US|METRIC
4 SERVINGS
- 2 Tbsp. extra virgin olive oil
- 1 cup green onions (chopped, including green ends)
- 3 cloves garlic (chopped)
- 1 lb. baby bok choy (rinsed, larger leaves separated from base, base trimmed but still present, holding the smaller leaves together)
- 1/2 tsp. dark sesame oil
- salt
- 1/2 cup salted cashews (chopped, roasted)
- 4,290 baby bok choy
- 27 vegetables
- 9,943 kale
- 27 vegetables
- 7,353 kale
- 25 1/2 vegetables
- 10,207 sugar snap peas
- 25 1/2 vegetables
- 6,136 broccoli (Stir Fry with Ginger and Sesame 24.75 14.00 2.00 0.75 0.00 0.00 8.00 Green Vegetables,Vegetables Side Dish Quick and Easy Gluten-Free,Low Carb,Vegan,Vegetarian)
- 965 Swiss chard
- 24 3/4 vegetables
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Reviews(6)
vicente 5 years ago
Awesome!!! I love love love bok choy! Did I tell u how much I love bok choy? Lol I did make a couple adjustments, I added a few splashes of low sodium soy sauce and a squeeze of hoisin sauce before I threw in the bok choy. The only thing is I can never seem to cook my bok choy perfectly as they do at Asian restaurants. I always over cook it :( but still came out yummy!
Neil Hall 6 years ago
Really simple but great tasting. was a perfect accompaniment for Maui short ribs.
Judy Flores 7 years ago
I made this tonight with sambal chicken skewers. It was delicious. My husband is usually not a big bok choy fan, but with the garlic, sesame oil and the cashews is was quite tasty. We both loves it! Thanks!
Bob Rankin 7 years ago
Simple & quick new side dish for us. Very tasty. Suggestion, use as little olive oil as possible.
My wife approved for a repeat of the recipe!