Ingredients25 m servings 164 cals
- Cut 1/2 to 1 inch slice off the root-end of bok choy; discard stem. Cut stalks diagonally into 1/8-inch pieces; cut or tear leaves into bite-sized pieces.
- Heat oil and butter in a skillet over medium heat; add onion, cashews, garlic, bok choy, Chinese five-spice, and sugar to the hot oil-butter mixture. Cook and stir bok choy mixture until tender, 8 to 10 minutes.
Per Serving: 164 calories; 11.9 g fat; 12.8 g carbohydrates; 4.3 g protein; 8 mg cholesterol; 99 mg sodium. Full nutrition
ReviewsRead all reviews 17
Probably would add some red bell pepper slices the next time just for a little sweetness and color. Very nice side dish and quick too!
I really like this recipe because 1) I love bok choy and 2) this is super easy. I didn't have any Chinese Five Spice, so I used some soy sauce for flavor. I also used peanut oil because that's...
We do a food co-op and got a head of bok choy and no idea how to prepare it. This recipe gave a great, quick method to cook it, as well as enough description for me to cut/prep it easily. I do...
I made this as a low carb main dish. I substituted monk fruit sweetener for the sugar. Sauteed thin sliced sirloin first then added it back to the vegetables when the recipe was almost done.
Yum! I haven't tried the Chinese 5 spice powder before. It's really good and just the right flavor for the bok choy. We added broccoli and carrots to our mix as I needed to use them up. The s...
I made my own Chinese 5 spice with 1/8 tsp of fennel seed, anise seed, clove, cinnamon, and coarse ground black pepper. I also added a pinch of dried lemongrass. I added a carrot as well.
This is quick, easy and versatile. I stick to the basic recipe but will add napa cabbage and walnuts in place of the cashews.I also use peanut oil not grapeseed. It also is good reheated in the ...
I added chicken. I had to add more five spice and salt and pepper. Very easy and tasy