According to my ‘seasonal wheel’ , Bok Choy is in season in upstate New York and indeed it has been prevalent at my local farmers markets. I purchased some baby Bok Choy a few days ago and pondered what to make- I confess I only buy Bok Choy when I steam it to go with salmon.
Tonight I decided to make stir fry with chicken thighs and used a sesame garlic sauce and it was delicious. Here’s my very loose recipe for your Bok Choy enjoyment.
Cashew Chicken with Bok Choy
-1 pound of boneless chicken thighs, skinned and cut into cubes
-1/4 cup raw cashews
-1 bunch of baby Bok Choy
-1 cup of volcano rice (any rice really will so that’s just what I’ve been using lately!)
-1/4 cup sesame garlic sauce (I used Wegman’s brand)
-1 tbsp olive oil
First put 1 cup of the rice into rice cookier (I use the one below) and the appropriate water. For volcano rice, use 1 1/2 cups of water. Turn on.
Using kitchen scissors, cut thighs into cubes. Put in a medium hot sauté pan with olive oil and brown.
Wash and cut Bok Choy slightly after the root starts. Use the top green leaves.
Add Bok Choy and cashews to the chicken in the pan. When the Bok Choy has wilted, add sauce and simmer for a minute. Serve on top of rice.