Bok Choy and Chickpeas with Cashews

This is from Clean Food.

I wanted to post this recipe because the picture on my new Facebook Page is from this recipe. I loved that the bok choy looked like a rose!

Bok Choy

I think it’s interesting to note that the author of this cookbook (Terry Walters) mentioned in her notes that this is one of her favorite breakfast meals. So, I had it for breakfast too! It’s a good way to get some greens in first thing in the morning.

(Serves 4)

INGREDIENTS:
1 tablespoon extra-virgin olive oil
1 tablespoon grated fresh ginger
1 tablespoon Braggs Liquid Aminos (if you don’t have this, you can use soy sauce or Tamari)
1 tablespoon mirin
1 cup cooked chickpeas
6 heads baby bok choy, chopped into large pieces
1/2 cup toasted cashews

PREPARATION:
In a large skillet over medium heat, saute ginger in olive oil 1 minute. Add liquid aminos, mirin and chickpeas and saute 2 minutes. Add bok choy and saute another 2-3 minutes or until greens are just tender. Remove from heat, top with toasted cashews and serve.

Bok Choy

I definitely like this recipe, and I actually made it another time after this. I wouldn’t say that I’m completely in love with it though. I like the taste of the chickpeas and the cashews. The bok choy is slightly bitter.

I want to love bok choy, so I will look for more recipes using it.