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Lilly’s Table

 
 
Sesame Soba Noodles
Poached Tofu
© Lillys-Table.com Photo of Asian Cranberry Bok Choy Stir Fry
 

Tags: Dairy Free Gluten-Free Low-Glycemic nuts Vegan

  • Hard
  • Medium
  • Easy

Prep
Difficulty
Easy

20 mins

Time
Estimate
20 mins

Icon Heart Healthy

Gluten
Free?
Yes

Winter

Typical
Season
Winter

Nutrition Info

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Protein

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Carbs

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Fats

  • 7
  • 6
  • 5
  • 4
  • 3
  • 2
  • 1

Vegetables

Recipe Detail

Winter

Asian Cranberry Bok Choy Stir Fry

from Cranberry Bok Choy & Tofu Stir Fry with Noodles, the Week of December 20, 2015.
View the previous or next recipe for this meal.

Leftover Cranberry Sauce is the perfect base for this zippy Asian sauce. With a light saute of bok choy and a sprinkle of cashews it quickly turns into a delightful dinner.

Ingredients

  • ½ cup cranberry sauce
  • ¼ cup water
  • 1 inch piece ginger, peeled and finely minced
  • 2 cloves garlic, minced, divided
  • 1 head bok choy
  • 1 tablespoon vegetable oil (high heat)
  • ½ cup cashew, toasted and roughly broken in pieces

Serving Size: 2 People

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Preparation Instructions

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.