| CATEGORY |
CUISINE |
TAG |
YIELD |
| Grains |
|
Newspaper, Salads, Sauces |
4 |
Servings |
INGREDIENTS
| 1/2 |
c |
Cashews; roasted |
| 1/4 |
c |
White vinegar |
| 1/4 |
c |
Water |
| 1/4 |
c |
Sugar |
| 1/4 |
c |
Soy sauce |
| 1 |
tb |
Ginger; minced |
| 7 |
ds |
Tabasco sauce |
| 2 |
tb |
Basil; finely chopped |
| 2 |
tb |
Mint; finely chopped |
| 1 1/2 |
lb |
Bok choy; washed & dried |
| 1/3 |
c |
Peanut oil |
INSTRUCTIONS
1. In a food processor or blender, combine the cashews, vinegar, water,
sugar, soy sauce, ginger, Tabasco, basil and mint, and puree.
2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long-
pieces. In a large saute pan, heat oil over high heat until hot but not
smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes,
until it is bright green and well seared. Remove from heat, drape with
cashew sauce and serve at once.
Yield: 4 servings.
Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0
milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams
carbohydrate. ** New York Times -- Living Arts section -- 29 November 1995
**
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini
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