If I'd been thinking clearly, I would've cooked up some bok choy to go with last night's cashew tofu. I was not very awake yesterday though, so I didn't think of it 'til dinner was just about to be served. I did up the bok choy this morning so that it could be served with the leftovers for lunch today. I think it makes a nice combo. Especially since the tofu is decidedly lacking in the vegetable department.

Sesame-Ginger Bok Choy and Cashew Tofu over brown rice

Sesame-Ginger Bok Choy

Slightly adapted from Spend with Pennies

Ingredients

• 6-8 heads baby bok choy
• 1 tsp. sesame oil
• 2 tsp. light soy sauce
• 1 tsp. dark soy sauce
• 1 tsp. shaoxing wine
• 1 Tbsp. water
• 1/4 tsp. chili flakes
• 1 Tbsp. canola (or other neutral) oil
• 2 cloves garlic, minced
• 1 tsp. fresh ginger, minced

Directions

1. Rinse the bok choy very well.
2. Separate the stems from the leaves. Roughly chop both keeping them separate.
3. Combine sesame oil, soy sauces, wine, water, and chili flakes and set aside.
4. Heat canola oil over medium heat.
5. Add garlic and ginger and cook for 1-2 minutes.
6. Add bok choy stems and cook for another 3-4 minutes.
7. Add sauce and leaves and cook for 2 minutes more.