Bok Choy and Cashew Stir-Fry

  • Prep 10 min
  • Total 20 min
  • Servings 4
Bok Choy and Cashew Stir-Fry

Ingredients

1/2
cup vegetable or chicken broth
2
tablespoons soy sauce
4
teaspoons cornstarch
6
stalks bok choy
2
tablespoons vegetable oil
1
large onion, sliced and separated into rings
2
cloves garlic, finely chopped
1
teaspoon finely chopped gingerroot
1/2
pound mushrooms, cut in half
1/2
cup whole cashews or peanuts

Steps

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  • 1
    Mix broth, soy sauce and cornstarch; set aside. Separate bok choy leaves from stems. Cut leaves and stems into 1-inch pieces.
  • 2
    Heat oil in 12-inch nonstick skillet or wok over medium-high heat. Add bok choy stems, onion, garlic and gingerroot; stirring constantly cook 2 minutes. Stir in bok choy leaves and mushrooms. Cook 1 minute, stirring constantly.
  • 3
    Stir in broth mixture. Cook, stirring constantly, about 4 minutes or until thickened. Stir in cashews.

Notes









Tips

Expert Tips

  • Bok choy is a leafy green vegetable that resembles celery in shape but has white stalks and dark green leaves. The leaves are often separated and added after the stalks are cooked, to prevent overcooking.
  • Add 1 cup cubed cooked chicken or turkey with bok choy stems in step 2. Continue as directed.

Nutritional Information

Nutrition Information

Nutrition Facts

Serving Size: 1 Serving
Calories
225
Calories from Fat
145
% Daily Value
Total Fat
16g
Saturated Fat
3g
Cholesterol
0mg
Sodium
810mg
Total Carbohydrate
17g
Dietary Fiber
3g
Protein
6g
% Daily Value*:
Exchanges:
*Percent Daily Values are based on a 2,000 calorie diet.

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