Baby Bokchoy with Cashews

I try to make a trip to the Asian store almost every week.  On every  visit I always see Bokchoy on the shelves.  My only reference to Bokchoy is with “Nilaga” a Filipino Dish of slowly simmered meat with potatoes and cabbage or bokchoy. Lucky for me, there is a restaurant with an open kitchen inside the store and since I go there a lot, I have become friends with cook.  One problem though, he doesn’t speak English.  So I ordered a dish with Bokchoy and here is how I saw him fix it.  His version did not have the roasted cashews.  I just added that for texture.  


2 tablespoons Olive Oil

2 stalks green onions chopped

3 cloves garlic minced

1 pound (1/2 kilo) baby bokchoy

1 tsp sesame oil


roasted cashews


Heat oil in a large saute pan on medium heat. Add green onions and garlic. Cook for until garlic is slightly grown. Put the baby bokchoy and cook until slightly wilted. Add sesame oil. Cook for another 2 minutes. Top with roasted cashews and serve.


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