Gingery Stir-Fried Bok Choy with Cashews

Bok Choy Stir Fry with Cashews from Leslie Cerier

Quick, and colorful, this bok choy stir-fry gets an extra rich flavor from lots of cashews and ginger. You can also use extra-virgin coconut oil, extra virgin olive oil, or sesame oil for this delicious vegan and gluten-free side dish. Recipe contributed by Leslie Cerier. Photo by Tracey Eller.

Serves: 4

  • 2 tablespoons sunflower oil or other neutral vegetable oil.
  • 2 tablespoons grated organic ginger
  • 2 tablespoons mirin
  • 1 tablespoon tamari, or to taste
  • 1 cup organic cashews (raw or toasted, as you prefer)
  • 1 cup red bell pepper, sliced
  • 6 cups sliced bok choy
  • 1 cup sliced scallions

Warm a wok or stir-fry pan over medium-high heat. Add the oil, ginger, mirin, tamari and cashews. Stir-fry 2 minutes to flavor the cashews with the ginger.

Add the red bell pepper and bok choy and stir-fry for 3 minutes, or until the red pepper turns bright red and bok choy wilts slightly.

Taste and add more tamari for a saltier flavor, if desired.

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3 comments on “Gingery Stir-Fried Bok Choy with Cashews

  1. Nava

    I haven’t seen good bok choy in the markets for a few months myself, Emma, and I’m missing it! I may plunge back into using it with this recipe.

  2. Barbara

    I pulled my old wok out of the back of the cupboard tonight, dusted it off, and made this for dinner. Absolutely delicious!

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