Cashews and Baby Bok Choy with Ginger Glaze

Bok Choy is one of my favorite vegetables to work with. Not only does it keep well in the fridge, but it cooks quickly (similar to spinach), and can be made delicious with very simple ingredients. The following is a little bit more finicky way to make Bok Choy, but worth it. When I say finicky, I mean this is probably the most time consuming that Bok Choy will ever get (and even then it only took a few minutes). The marinade is really yummy, and can be used on all kinds of vegetables. It can be made ahead of time until you are ready to cook the Bok Choy. The cashews add some protein content, but are also a great addition to any Asian inspired dish. I made this to eat before a run, came back and had a big batch of mashed was a good day :)

Ingredients (serves 4):
1 tsp oil
1 tsp sesame oil (I use toasted)
1 tsp vegan butter (optional, but delicious)
6-8 Baby Bok Choy, washed and harder end removed

1/4 cup vegetable stock + 1/2 tsp arrowroot powder, or alternate thickener
1 tsp miso (I use white miso)
1 tsp agave nectar
3 cloves garlic, minced
1 tbsp minced fresh ginger

1/2 cup cashews

1) Whisk together the sauce ingredients then set aside.
2) Heat the oils and butter (if using) in a large pot. Add the clean Bok Choy leaves to the pot, folding them into the oils. Cover with a lid and allow them to simmer for about 3 minutes. You will notice that the leaves will start to wilt. Once this happens, add the sauce mixture with the lid off, allowing the Bok Choy to cook further, and the sauce to thicken (about 5 minutes). Add the cashews during the last minute, allowing them to warm through and pick up some of the sauce. Serve hot and enjoy!

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