Ingredients with Measurements:
- 1 tablespoon vegetable oil
- 1 tablespoon sesame oil
- 1 tablespoon soy sauce
- 1 tablespoon rice vinegar
- 1 tablespoon honey
- 1 garlic clove, minced
- 1 teaspoon ginger, grated
- 1/4 teaspoon red pepper flakes
- 1 pound bok choi, chopped
- 1/2 cup cashews, toasted
- Salt and pepper, to taste
Special equipment needed:
- Wok or large skillet
Step-by-step instructions:
1. In a small bowl, whisk together the vegetable oil, sesame oil, soy sauce, rice vinegar, honey, garlic, ginger, and red pepper flakes.
2. Heat the wok or skillet over high heat.
3. Add the bok choi and stir-fry for 2-3 minutes until it starts to wilt.
4. Add the cashews and stir-fry for another minute.
5. Pour the sauce over the vegetables and stir-fry for another minute until everything is coated.
6. Season with salt and pepper to taste.
7. Serve hot.
Time:
Preparation time: 10 minutes
Cooking time: 5 minutes
Temperature:
High heat
Serving size:
4 servings
Nutritional information:
Calories: 180
Fat: 12g
Carbohydrates: 14g
Protein: 6g
Fiber: 3g
Sugar: 7g
Sodium: 350mg
Substitutions for ingredients:
- Vegetable oil: Canola oil or peanut oil
- Sesame oil: Peanut oil or vegetable oil
- Soy sauce: Tamari or coconut aminos
- Rice vinegar: White wine vinegar or apple cider vinegar
- Honey: Maple syrup or agave nectar
- Bok choi: Baby bok choi, kale, or spinach
- Cashews: Almonds, peanuts, or sunflower seeds
Variations:
- Add sliced mushrooms or bell peppers for extra flavor and texture.
- Use tofu or chicken instead of cashews for added protein.
- Add a splash of lime juice for a tangy twist.
Tips and tricks:
- Toast the cashews in a dry skillet over medium heat for 2-3 minutes until golden brown and fragrant.
- Cut the bok choi into bite-sized pieces for easier eating.
- Don't overcook the vegetables, they should still have some crunch.
Storage instructions:
Store any leftovers in an airtight container in the refrigerator for up to 3 days.
Reheating instructions:
Reheat the stir-fry in a skillet over medium heat until heated through.
Presentation ideas:
Serve the stir-fry in a large bowl or on individual plates.
Garnishes:
Sprinkle with chopped green onions or cilantro for a pop of color and flavor.
Pairings:
Serve with steamed rice or noodles for a complete meal.
Suggested side dishes:
- Steamed edamame
- Miso soup
- Vegetable spring rolls
Troubleshooting advice:
- If the stir-fry is too salty, add a splash of water or lime juice to balance it out.
- If the vegetables are too watery, pat them dry with a paper towel before cooking.
Food safety advice:
- Wash the bok choi thoroughly before cooking.
- Make sure the cashews are toasted and not raw to avoid any potential foodborne illness.
Food history:
Bok choi is a type of Chinese cabbage that has been cultivated for over 5,000 years. It is a staple in many Asian cuisines and is known for its mild, sweet flavor and crunchy texture.
Flavor profiles:
Savory, slightly sweet, nutty, and spicy.
Serving suggestions:
Serve the stir-fry as a main dish or as a side dish to complement other Asian-inspired dishes.
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Region: Chinese