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Cashew Chicken Bok Choy Stir-fry October 13, 2010

Filed under: From the Kitchen — thegreatplate @ 12:09 pm
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Featured ingredient: Bok Choy

 

Bok Choy also known as "Pak Choi" or "Chinese Cabbage" is an excellent source of Vitamin A, Vitamin C, and Vitamin K. This veggie can be found at most grocery stores. I purchased mine in China Town. It is wonderful in stir-fry dishes. Break or cut the stocks in to small pieces and cook these first before adding the green leaves. Keep in mind that they will cook down to a much smaller size than raw.

 

Ingredients check list: fresh bok choy,  cashews (raw unsalted), seaweed (dried, the kind that is used for sushi), chicken (white meat “natural” ), mushrooms (sliced baby bella), stir-fry sauce (reduced sodium preferred), rice (brown rice preferred- more fiber and nutrients than white rice).

What does it mean for bok choy to be an “excellent” source of the vitamins mentioned?  Review the term here.

 

Stir-fry Ingredients (in the order that they were added to hot plate): Olive oil, chicken, raw unsalted cashews, bok choy (white stocks), mushrooms, stir-fry sauce, bok choy (green leaves), dried seaweed.

 

 

Rosie Cooking Rice. We started the rice even before we heated the stir-fry pan because rice generally takes the longest cook time. Different varieties of rice have different cook times. Check your package to know how long it will take before starting the rest of the meal.

 

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