Recipe - Sauteed Bok Choy W Cashew Sauce

One half cup Cashews; roasted
One fourth cup White vinegar
One fourth cup Water
One fourth cup Sugar
One fourth cup Soy sauce
1 tablespoon Ginger; minced
7 ds Tabasco sauce
2 tablespoon Basil; finely chopped
2 tablespoon Mint; finely chopped
1 One half pound Bok choy; washed & 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 choy leaves from stalks, and cut stalks into 1inchlong
pieces. In a large saute pan, heat oil over high heat until hot but not
smoking. Add bok choy and cook, stirring briskly, for 1 One half 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.

Approximate nutritional analysis per serving: 340 calories, 25 grams fat, 0
milligrams cholesterol, 1,065: milligrams sodium, 7 grams protein, 25 grams
carbohydrate. ** New York Times Living Arts section 29 November 1995
**

From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini