Recipes

Around me bok choy seems to be pretty polarizing. People either love it or hate it. I am definitely on the love side but still don’t find myself using it nearly enough in my cooking. Last night I made some of the simple teriyaki wings with larger drumsticks and served this simple and delicious bok choy dish which is the perfect blend of nutty, spicy, goodness. It comes from adapted from a Robin Miller recipe.

Asian Sauteed Bok Choy with Cashews
Points: 2 P+
Servings: 4
Serving Size: 1/4 recipe
Nutritional Info: 84.2 calories, 7.4 g of fat, 3.8 g carbohydrates, 2.3 g protein, .3 g dietary fiber
73 calories; 2.1 g fat; 3.1 g carbohydrates; 4 g protein; 1 g fiber

Ingredients
1 tablespoon sesame oil
1 bunch bok choy, sliced crosswise into 1/2-inch thick slices
1 tablespoon reduced-sodium soy sauce
1 teaspoon crushed red pepper flakes
Salt and ground black pepper
1/4 cup chopped cashews

Instructions
1. In a large skillet, heat the oil over medium heat.

2. Add the bok choy and cook for 3 minutes.

3. Add in the soy sauce and red pepper flakes, and cook for about 2-3 more minutes until the bok choy is cooked, but still crisp.