In a small saucepan, add the cranberry sauce, water, ginger, and half of the garlic. Bring up to a simmer for about 5 minutes until the sauce is thick.

Wash and dry the bok choy. Thinly slice the stalks in strips. Stack up the remaining leaves and roll up. Thinly slice and set aside.

Drizzle the oil in a large skillet or wok with the remaining garlic. As soon as the garlic is sizzling, add the slices of bok choy stalks. Saute, tossing occasionally until the stalks are just barely tender. Stir in the Asian cranberry sauce. Once it is incorporated, fold in the green bok choy leaves. Sprinkle with the toasted cashews and serve.