Ingredients
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
Preparation
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.
