Sauteed Bok Choi with Cashew Sauce

Servings:

½ C roasted cashews
¼ C white vinegar
3 T honey
1/4 C tarnari sauce
1 T fresh ginger, minced
3 cloves garlic, minced
1 small hot green pepper, minced
2 T fresh basil, chopped
2 T fresh mint, chopped
¼ C water
l lg bok choi, washed and drained
1/3 C oil (peanut or safflower)

Combine cashews, vinegar, honey, tamari, ginger, garlic, hot pepper, basil, mint and water in food processor or blender. Puree. Separate bok choi leaves from stalks, and cut stalks into 1-inch pieces. In wok or lg pan, heat oil over high heat. Do not allow to smoke. Add bok choi and cook, stirring briskly, 2 min until bright green. Remove from heat, pour sauce over bok choi and serve.