Flavorful Vegan Chinese Stir-Fried Bok Choy with Cashew Nuts

Allergens

Tree Nuts (Cashew)

Ingredients

• 1. 450g fresh bok choy 2. 1 cup raw cashew nuts 3. 4 cloves garlic, minced 4. 1 medium onion, thinly sliced 5. 2 tablespoons vegetable oil 6. Salt and pepper, to taste 7. Water, as needed 8. 2 tablespoons soy sauce 9. 1 tablespoon oyster sauce (vegetarian/vegan version) 10. 1 tablespoon sesame oil 11. Optional: Red chili flakes for added heat

Instructions

1. Thoroughly wash and drain the bok choy, ensuring no dirt remains. Cut off the root ends and separate leaves from the stems. Slice the stems into 1 inch pieces and leaves into halves or quarters.
2. Heat the vegetable oil in a large wok or frying pan over high heat.
3. Add the cashew nuts to the hot oil, and stir fry until golden brown. Remove from the wok and set aside.
4. In the same wok, add minced garlic and sliced onion. Stir fry for 1 minute or until fragrant and onions are slightly translucent.
5. Add the bok choy stems to the wok, stir frying for 2 minutes. Then, add the bok choy leaves and cook for another 1 minute. Season with salt, pepper, and soy sauce.
6. Add water as needed to prevent the vegetables from sticking to the wok. Cover and let it cook for 3 minutes or until the stems are tender.
7. Add the cooked cashew nuts back into the wok along with the oyster sauce (vegetarian/vegan version) and sesame oil. Mix well, and adjust seasoning if necessary. For an added kick, sprinkle red chili flakes on top.
8. Remove from heat and serve immediately over steamed rice or noodles.

Chef’s Insight

The addition of sesame oil imparts an authentic Chinese touch to this vegan dish.

Notes

This dish can be made gluten-free by ensuring that the soy sauce and oyster sauce used are gluten-free versions.