BOK CHOY WITH CASHEWS

Bok Choy with Cashews image

Provided by Susan Feliciano @frenchtutor

Number Of Ingredients 6

2 - red onions, cut into thin wedges
6 ounce(s) red cabbage, shredded
2 tablespoon(s) peanut oil
8 ounce(s) bok choy, leaves left whole, and stems thinly sliced
2 tablespoon(s) bottled plum sauce (available in asian aisle)
1 cup(s) roasted cashews, chopped

Steps:

Place the peanut oil in a large preheated wok or heavy skillet and heat until it is really hot.
Add the onion wedges to the pan and stir-fry about 5 minutes, or until the onionis are just beginning to brown.
Add the red cabbage and the bok choy stems to the pan and stir-fry for an additional 2-3 minutes. Then add the bok choy leaves to the pan and stir-fry for about 5 minutes, or until the leaves have just wilted.
Drizzle the plum sauce over the vegetables, toss together until well combined, and heat until the liquid is beginning to bubble. Sprinkle the roasted cashews over the stir-fry dish and transfer to serving bowls. Serve immediately.