My son reminded me yesterday to prepare him vegetables for his packed lunch on Monday. I love his words! Like music to my ears, I got more inspired to cook and share vegetable recipes. Today's Luntiang Lunes is Bokchoy With Cashew, complete, very easy and simple dish to prepare.
Ingredients:
- Heat canola oil in pan and saute onion and garlic.
- Turn heat to high and stir fry bokchoy stalks for 1 minute, then leaves for another minute.
- Season with salt, add sesame oil, and some water (1/4 cup), cook for 1 minute.
- Add cashew nuts.
- Serve hot.
Enjoy!
- 2 tablespoons canola oil
- 1 cup chopped green onion
- 3 cloves garlic, minced
- 500 grams bokchoy/pechay, stalks and leaves separated
- 1 teaspoon sesame oil
- salt to taste
- 1 cup chopped roasted cashew
- Heat canola oil in pan and saute onion and garlic.
- Turn heat to high and stir fry bokchoy stalks for 1 minute, then leaves for another minute.
- Season with salt, add sesame oil, and some water (1/4 cup), cook for 1 minute.
- Add cashew nuts.
- Serve hot.
Enjoy!
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