Stir-fried Bok Choy with Cashews

There's a reason I've not been posting much over the past few months - I've hardly been cooking. K's not in town, and I don't really enjoy cooking for one! I've been surviving on quick sandwiches, veggie burgers and even cereal quite a few evenings :P
K on the other hand has been cooking a lot where he is, and even claims he's become the stir-fry expert - thanks to some good training from his new friend Hon.

Here's one stir-fry trick we've learnt from Hon - to add the flavoring sauces when the oil is hot before adding the veggies - your dish gets as close to the chinese takeouts as possible without the gazillion calories* (Read this CNN article if you haven't seen it already!)

Here's an easy recipe I created for a perfect one person meal. This is my entry for 'Jihva for Ingredients'' - JFI-WBB: Greens hosted by Indira of Mahanandi.

STIR FRIED BOK CHOY WITH CASHEWS

Ingredients:

Bok Choy - 3-4 stems
Button Mushroom - 2 sliced
Onion - ¼ sliced
Garlic - 2 pods chopped
Cashews - 10 pieces
Soya sauce - 1-2 tsp
Oyster flavored sauce*/hoisin sauce - 1 tsp
Red Chili paste/ Sambal Bajak
Sugar - ½ tsp
Sesame oil 1½ tsp
Sesame seeds for garnishing
Corn starch - ½-¾ tsp

*Made from oyster mushrooms

Method:
1) Seperate the leaflets of the Bok Choy and wash thoroughly.
2) Add sesame oil to a hot wok and once it starts smoking, add the garlic and the onions
3) Now add the soya sauce, oyster flavored sauce and the chili paste.
Add sugar to this and let it caramelize the onions
4) Add the bok choy and sliced mushrooms and stir-fry to coat and cook down
5) Now add the cashews and sprinkle ¼ of water mixed with corn starch to get the glazed consistency.
6) Garnish with sesame seeds and enjoy with steamed white rice!






















Bok choy stir-fry served with white rice