Bok Choy Salad

Inspiration:
A desire to increase my vegetable intake during lunches and Martha Stewart's Living.


Ingredients:

• 4 teaspoons rice vinegar
• 1 tablespoon soy sauce
• 1 teaspoon toasted sesame oil
• 3/4 teaspoon sugar
• 5 cups sliced, raw bok choy (any type; about 1 1/2 pounds)
• 2 tablespoons chopped cashews

Instructions:

1. Whisk together 4 teaspoons rice vinegar, 1 tablespoon soy sauce, 1 teaspoon toasted sesame oil, and 3/4 teaspoon sugar in a bowl. Toss in 5 cups sliced, raw bok choy. Top with 2 tablespoons chopped cashews.

Notes:
I had a little extra bok choy, so I doubled the dressing amount and tripled the cashews :)

Updated Notes:
If you are going to store this for later, one batch of the dressing should be enough. This salad is so good!

Liz's Rating: 9/10

Spicy Cashew Salad with Chilies, Cilantro, and Lime

Inspiration:
Quick & Easy Thai
as well as green onions from our CSA

Ingredients:

• 1 cup fresh raw whole cashews (about 1/4 pound)
• 1/2 teaspoon salt
• 3 tablespoons coarsely chopped shallots
• 3 tablespoons thinly sliced green onions
• 2 teaspoons dried red chili flakes
• 2 tablespoons freshly squeezed lime juice

Instructions:

1. Line a plate with a double layer of paper towels, and place it by the stove, along with a slotted spoon or an Asian-style wire-mesh strainer. Heat 2 or 3 inches of vegetable oil in a medium skillet or wok over medium heat until a raw cashew begins to sizzle a few seconds after you add it to the oil, 4 to 5 minutes. Keep one raw cashew handy by the stove to help you judge the changes in color as the nuts cook.
2. Gently add cashews and cook, stirring gently and often, until the nuts turn a soft, pale golden brown, 2 to 3 minutes. Scoop the cashews out onto the prepared plate, using a slotted spoon or a wire-mesh strainer. Let them drain and cool a little while you set out a medium bowl and a small serving platter.
3. Turn the still-warm cashews into the bowl and toss with salt. Add the shallots, green onions, and chili flakes and toss well. Just before serving, add the lime juice, toss well, and mound on the serving platter. Serve warm or at room temperature, with small spoons for eating, or as finger food.

Recipe Notes:
"You may think that cashews are nearly perfect already, but try this simple preparation and you will agree with me that sometimes a good thing can get even better. Raw cashews are widely available in Asian markets at a reasonable price, and they keep a long time uncooked. You can add a big spoonful of dried shrimp, if you like them, and offer a plate of small lettuce cups so your guests can scoop up these delectable cashews bite by bite."


My Notes:
First, the obvious: except for the title, cilantro is nowhere to be seen in this recipe! I am not sure how that happened. Cilantro would be a good addition to this dish, approximately 3 tablespoons of chopped leaves. Otherwise, I would leave this recipe as-is; it's very good.


Tim's Rating: 9/10
Liz's Rating: 9.5/10

Thai Chicken and Cashews

Inspiration:
On our recent trip to Thailand we had a few versions of Thai chicken and cashews. They were at relatively upscale places, so I didn't get any photos, but ... so delicious! The Thai version of chicken and cashews bears no resemblance to the gooey mess typical of American Chinese take-out.

I found this recipe from Gourmet magazine, and it turned out great! Is there anything better than fresh ginger, garlic, and scallions?

Ingredients:

• 1 bunch scallions
  
• 1 pound skinless boneless chicken thighs
  
• 1/2 teaspoon salt
  
• 1/4 teaspoon black pepper
  
• 3 tablespoons vegetable oil
  
• 1 red bell pepper, chopped (optional; I omitted because we don't care for bell pepper)
  
• 4 garlic cloves, finely chopped
  
• 1 1/2 tablespoons finely chopped peeled fresh ginger
  
• 1/4 teaspoon dried hot red-pepper flakes
  
• 3/4 cup reduced-sodium chicken broth
  
• 1 1/2 tablespoons soy sauce
  
• 1 1/2 teaspoons cornstarch
  
• 1 teaspoon sugar
  
• 1/2 cup salted roasted whole cashews
  
• Cooked white or brown rice
  

Instructions:

1. Chop scallions, separating white and green parts. Pat chicken dry, then cut into 3/4-inch pieces and toss with salt and pepper. Heat a wok or 12-inch heavy skillet (not nonstick) over moderately high heat until a drop of water evaporates immediately. Add oil, swirling to coat, then stir-fry chicken until golden in places and just cooked through, 4 to 5 minutes. Transfer to a plate with a slotted spoon. Add bell pepper, garlic, ginger, red-pepper flakes, and scallion whites to wok and stir-fry until peppers are just tender, 5 to 6 minutes.


2. Stir together broth, soy sauce, cornstarch, and sugar, then stir into vegetables in wok. Reduce heat and simmer, stirring occasionally, until thickened, 1 to 2 minutes. Stir in cashews, scallion greens, and chicken along with any juices accumulated on plate.

Suggested beverage: white wine, like a pinot grigio or sauvignon blanc

Tim's Rating: 8/10
Liz's Rating: 9/10