Adapted from food.com
INGREDIENTS
4 tablespoons roasted peanuts
1/8 teaspoon red pepper flakes
1 pinch salt
4 cups bok choy
2 tablespoons peanut or canola oil, divided
1 cup onion, finely chopped
4 teaspoons ginger, minced
2 tablespoons soy sauce
1 teaspoon cornstarch, plus 3 tablespoons of water, mixed
1 cup cilantro, chopped
PREPARATION
- In a skillet over medium-high heat, add 1 tablespoon oil and fry the peanuts with the red pepper flakes and salt for one minute. Set aside.
- Slice the stems off of the bok choy, and cut them into 1/2-inch pieces.
- Leave the leaves whole, or if they are very large cut in half crosswise.
- In a large skillet, add the other tablespoon of oil and heat to medium-high, then add the onion and ginger and stir-fry for about one minute.
- Add the bok choy stems and leaves and stir-fry until wilted and glossy.
- Add the soy sauce, cornstarch mixture, and cilantro, and stir-fry for another minute.
- Stir in the peanut mixture, and remove from heat. Serve warm.
Serves 4. Prep time, 10 minutes; cook time, 10 minutes.
