Courtesy of Morsels and Musings
2 heads of bok choy
1 teaspoon minced red chili (can use Eckerton Hill dried peppers, reconstituted by soaking in water for 1 hour)
1 teaspoon minced fresh ginger
1 teaspoon minced garlic
1 tablespoon soy sauce
2 tablespoons sesame oil
2 tablespoons cashews or peanuts (optional)
1. Blanch bok choy in boiling water for 30 seconds to 1 minute. Pat dry.
2. Heat sesame oil in a wok.
3. Add garlic, chili and ginger then stir until fragrant.
4. Add bok choy and stir until thick stem softens. Stir in cashews or peanuts. Serve and enjoy!