Blanched Bok Choy Toss

Makes 2 servings
  • 3 or 4 bunches bok choy, washed and separated
  • 2 tsp reduced sodium soy sauce
  • 1 tsp sesame oil
  • 1/2 Tbs rice vinegar
  • 1 Tbs canola oil
  • 1 ounce roasted salted cashews, bits or whole
  1. Bring water to a boil in a large saucepan and blanch bok choy boy plunging it into boiling water for 30 seconds.
  2. Remove it from boiling water, drain and rinse under running cold water till cooled.
  3. Pat dry and cut into pieces.
  4. Place half into each of 2 salad bowls.
  5. Mix soy sauce, sesame oil, rice vinegar and canola oil and then spoon half over bok choy pieces in salad bowl; repeat with remaing half.
  6. Mix bok choy with dressing and then top each bowl with 1/2 ounce of the cashews.