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    Home » Recipes » Vegan Main Dishes

    Gingery Stir-Fried Bok Choy with Cashews

    Published: Apr 20, 2014 · Updated: Apr 7, 2021 · This post may contain affiliate links.

    Quick, and colorful, this stir-fried bok choy dish 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 or white wine
    • 1 tablespoon tamari or soy sauce, 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
    • Freshly ground pepper to taste

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

    Grind in some fresh pepper. Taste and add more tamari, if desired.

    • Learn more about bok choy and explore lots more recipes for using it.
    • Here are more easy vegetable stir-fries

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    Reader Interactions

    Comments

    1. Emma says

      April 21, 2014 at 6:47 am

      This looks so delicious! I haven't had bok choy in ages.

    2. Nava says

      April 21, 2014 at 8:02 pm

      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.

    3. Barbara says

      May 06, 2015 at 3:27 am

      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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