1/2 c  Cashews; roasted

    1/4 c  White vinegar

    1/4 c  Water

    1/4 c  Sugar

    1/4 c  Soy sauce

      1 tb Ginger; minced

      7 ds Tabasco sauce

      2 tb Basil; finely chopped

      2 tb Mint; finely chopped

  1 1/2 lb Bok choy; washed & dried

    1/3 c  Peanut oil

  1. In a food processor or blender, combine the cashews, vinegar,

  water, sugar, soy sauce, ginger, Tabasco, basil and mint, and puree.
  2. Separate bok choy leaves from stalks, and cut stalks into

  1-inch-long- pieces. In a large saute pan, heat oil over high heat

  until hot but not smoking. Add bok choy and cook, stirring briskly,
  for 1 1/2 to 2 minutes, until it is bright green and well seared.
  Remove from heat, drape with cashew sauce and serve at once.
  Yield: 4 servings.
  Approximate nutritional analysis per serving: 340 calories, 25 grams
  fat, 0 milligrams cholesterol, 1,065: milligrams sodium, 7 grams
  protein, 25 grams carbohydrate.
  **  New York Times -- Living Arts section -- 29 November 1995  **