Serving Size : 4
1/2 c Cashews -- roasted
1/4 c White vinegar
1/4 c Water
1/4 c Sugar
1/4 c Soy sauce
1 tb Ginger -- minced
7 dashes Tabasco sauce
2 tb Basil -- finely chopped
2 tb Mint -- finely chopped
1 1/2 lb Bok choy -- washed & dried 1/3 c Peanut oil 1. In a food processor or blender, combine the cashews, vinegar, water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree. 2. Separate bok choy leaves from stalks, and cut stalks into 1-inch-long- pieces. In a large saute pan, heat oil over high heat until hot but not smoking. Add bok choy and cook, stirring briskly, for 1 1/2 to 2 minutes, until it is bright green and well seared. Remove from heat, drape with cashew sauce and serve at once. Yield: 4 servings.

from Ken Hom's Chinese Cookery