BOK CHOY AND CASHEW STIR-FRY

Bok Choy and Cashew Stir-Fry image

Provided by Betty Crocker Kitchens

Categories Entree

Time 20m

Yield 4

Number Of Ingredients 10

1/2 cup vegetable or chicken broth
2 tablespoons soy sauce
4 teaspoons cornstarch
6 stalks bok choy
2 tablespoons vegetable oil
1 large onion, sliced and separated into rings
2 cloves garlic, finely chopped
1 teaspoon finely chopped gingerroot
1/2 pound mushrooms, cut in half
1/2 cup whole cashews or peanuts

Steps:

Mix broth, soy sauce and cornstarch; set aside. Separate bok choy leaves from stems. Cut leaves and stems into 1-inch pieces.
Heat oil in 12-inch nonstick skillet or wok over medium-high heat. Add bok choy stems, onion, garlic and gingerroot; stirring constantly cook 2 minutes. Stir in bok choy leaves and mushrooms. Cook 1 minute, stirring constantly.
Stir in broth mixture. Cook, stirring constantly, about 4 minutes or until thickened. Stir in cashews.

Nutrition Facts : Calories 225, Carbohydrate 17 g, Cholesterol 0 mg, Fiber 3 g, Protein 6 g, SaturatedFat 3 g, ServingSize 1 Serving, Sodium 810 mg