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30-Minute Vegan's Taste of the East
by Mark Reinfeld & Jennifer Murray

Bok choy, a member of the cabbage family, has been grown in China for centuries. If you can't find it in the market, you can substitute Chinese or napa cabbage or any green for that matter. Serve as a side dish.

Serves 4 as a Side Dish


• 1 batch Five-Spice Cashews (see below)
• 1 large or 2 medium bok choy, or Chinese or napa cabbage, ½-inch chop (12 cups)
• 1 tablespoon sesame oil
• 5 cloves garlic, pressed or minced
• 1/4 teaspoon sea salt, or to taste
• Pinch crushed red pepper flakes
• 1 tablespoon rice vinegar

• 3/4 cup raw cashew pieces
• 1 teaspoon sesame oil
• 1/4 teaspoon five-spice powder
• Pinch sea salt
• Pinch cayenne


1. Preheat the oven or toaster oven to 350° F. Place the cashews on a small baking sheet with the remaining Five-Spice Cashews ingredients and mix well. Bake until golden brown, for 3 to 5 minutes. Remove from the heat.

2. Place the chopped bok choy in a colander, rinse, and drain well. Place the oil in a large pot or saute pan. Add the garlic, salt, and crushed red pepper flakes and cook for 2 minutes, stirring constantly. Add the Five-Spice Cashews and stir well. Add the bok choy and cook until tender, approximately 8 minutes, stirring frequently. Add the vinegar and gently stir well before serving.

• Replace the bok choy with your favorite greens, such as Chinese or napa cabbage, chard, or collard greens.
• Replace cashews with pecans, walnuts, or macadamia nuts.
• Replace the rice vinegar with apple cider vinegar.
• If you want to omit the roasting of the cashews, you can add the cashew ingredients along with the garlic at the beginning of the cooking.



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