Cashew Bok Choy with Sesame Noodles - June 8, 2010

Stir-Fried Bok Choy and Cashews over Sesame Noodles

Last night's task was to tackle the giant head of bok choy from our CSA delivery. I flipped through my favorite resource, Asparagus to Zucchini, and found a couple of recipes that inspired me. This meal was a bit of a mash-up of those two. First, I cooked regular old spaghetti noodles until al dente, tossed them with a little toasted sesame oil, and set aside. Next I chopped my bok choy. All of it. Separating the leaves from the stalks, I roughly chopped the leaves and sliced the stalks into one inch pieces. After heating up some peanut oil and toasted sesame oil in the wok, I tossed in a pinch of red pepper flakes and two cloves of minced garlic. Thirty seconds or so later I tossed in the bok choy stalks, and 3 or 4 minutes later the leaves. I added a little of the pasta cooking water and some soy sauce at this point as well. A minute or two later I cut the heat, threw in some chopped toasted cashews and some sesame seeds. For dinner we topped bowls of noodles with the stir-fried bok choy and ate like kings.