Sautéed Bok Choi with Cashew Sauce
- 1/2 cup cashews – roasted	- 1 tablespoon ginger, minced
- 1/4 cup white vinegar	- 7 dash of tobasco sauce or your favorite hot sauce
- 1/4 cup water	- 2 tablespoons basil, finely chopped
- 1/4 cup sugar/honey	- 2 tablespoons mint, finely chopped
- 1/4 cup soy sauce/tamari	- 1 – 1/2 lb bok choi, washed and dried
	- 1/3 cup 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 choi leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large sauté pan, heat oil over high heat until hot but not smoking. Add bok choi 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.