So often I wonder how people don't like vegetables. There are so many delicious healthy ways to fix them and doctor them up. I have ventured out of my steamed broccoli and asparagus days. Still love them both, but needed some variety!
Toasted sesame oil adds a yummy kick to dishes and this has become a favorite drizzle oil for me. Sesame oil is not a high heat oil and is most beneficial when added once food has been removed from heat.
Recipe: Cashew Bok Choy
Ingredients
- 1 lb bok choy
- 1 Tbsp coconut oil (refined or virgin if you want a coconut flavor)
- 1 1/4 cups chopped green onions (white and green parts)
- 3 garlic cloves, chopped or pressed
- 1 1/2 Tbsp toasted sesame oil
- 1/2 cup roasted unsalted cashews*
- Celtic sea salt to taste
- Red pepper flakes to taste
Instructions
- Chop bok choy into 1/2 inch pieces, leaves included
- Heat the coconut oil in a large pan on medium high heat and add the onions
- Once the onions have cooked for a minute add the garlic and bok choy and cover for about 3 minutes. Bok choy will wilt like kale and spinach do
- Take the lid off and turn the heat to low and let it cook for a few minutes longer
- Remove from heat, drizzle the sesame oil, salt and red pepper flakes
- Add in the cashews
Quick notes*I use raw cashews, but you can buy roasted. Regardless, you need to roast or re-roast them in the oven. Bake at 450 on a dry cookie sheet for about 5-7 minutes until brown.
Makes about 4 servings
I love making spinach and kale this same way. Just wilt it and drizzle with oil and spice! Let me know what variations you come up with!
