Bok Choy With Cashews Recipes

Steps:

• Heat oil in a large skillet or wok. Stir-fry the chicken, celery, red pepper, onion and garlic in stir-fry sauce until chicken is no longer pink, about 5 minutes. , In a small bowl, combine the broth, sherry, cornstarch, salt and pepper until smooth. Stir into skillet. Bring to a boil; cook and stir until thickened, 2 minutes. Add bok choy; reduce heat to medium. Cover and cook until bok choy is tender, 5 minutes. Sprinkle with cashews. Serve with rice.

Steps:

• Place the peanut oil in a large preheated wok or heavy skillet and heat until it is really hot.
• Add the onion wedges to the pan and stir-fry about 5 minutes, or until the onionis are just beginning to brown.
• Add the red cabbage and the bok choy stems to the pan and stir-fry for an additional 2-3 minutes. Then add the bok choy leaves to the pan and stir-fry for about 5 minutes, or until the leaves have just wilted.
• Drizzle the plum sauce over the vegetables, toss together until well combined, and heat until the liquid is beginning to bubble. Sprinkle the roasted cashews over the stir-fry dish and transfer to serving bowls. Serve immediately.

Steps:

• Heat 1 tablespoon of the oil in a large skillet over medium-high heat. Brush honey mustard all over salmon. Season both sides of salmon with onion flakes and black pepper. Place cashews in a shallow dish, add four of the salmon fillets and turn to coat.
• Place all salmon fillets in hot skillet and cook 3 minutes per side, until fork-tender.
• Heat remaining olive oil in separate large skillet over medium heat. Add garlic and cook 1 minute. Add bok choy and cook 2 minutes, until greens wilt but stalks are still crisp-tender. Season, to taste, with salt and pepper.
• Serve the cashew-crusted salmon with this meal and reserve 2 uncrusted fillets for another meal.

Steps:

• In a small bowl, blend together chicken stock, sherry, soy sauce and cornstarch.
• If cashews are raw: Heat I Tbsp peanut oil in a large skillet.
• Add cashews and cook over moderate heat, stirring, until lightly browned, about 1 minute.
• Using a slotted spoon, transfer the nuts to a plate.
• Leave remaining oil in pan.
• If cashews are roasted and salted, skip to next step.
• Add 1 Tbsp peanut oil to pan.
• Add the white part of the green onions, the ginger, garlic and peppercorns.
• Cook, stirring, for 1 minute.
• Add the sauce.
• Place chicken in a single layer in the skillet and season with salt and pepper.
• Arrange the bok choy in a layer over the chicken.
• Cover and cook until the chicken is cooked through and the bok choy is tender, 5 to 7 minutes.
• Thicken with additional mixture of cornstarch and cold water (1 tsp of each).
• Transfer the chicken, bok choy and sauce to serving platter.
• Garnish with the greens of onions, cashews and serve with steamed rice.

Steps:

• Chop bok choy and set aside. If you haven't worked with bok choy before, see Anne Sainz's notes above.
• Coat large covered frying pan with oil.
• Add garlic, onion, mushrooms and vinegar.
• Cover and cook over medium heat, stirring frequently, adding small amounts of water if needed to prevent sticking.
• Add bok choy, sesame oil and soy sauce and cook uncovered, stirring frequently, until bok choy is tender crisp, about 5 minutes.
• Gently mix in cashews and serve.