See below ingredients and instructions of the recipe
1/2 c Cashews; roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger; minced
7 ds Tabasco sauce
2 tb Basil; finely chopped
2 tb Mint; finely chopped
1 1/2 lb Bok choy; washed dried
1/3 c Peanut oil
1. In a food processor or blender, combine the cashews, vinegar,
water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree.
2. Separate bok choy leaves from stalks, and cut stalks into
1-inch-long- pieces. In a large saute pan, heat oil over high heat
until hot but not smoking. Add bok choy and cook, stirring briskly,
for 1 1/2 to 2 minutes, until it is bright green and well seared.
Remove from heat, drape with cashew sauce and serve at once.
Yield: 4 servings.
Approximate nutritional analysis per serving: 340 calories, 25 grams
fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams
protein, 25 grams carbohydrate. ** New York Times -- Living Arts
section -- 29 November 1995 **