Bok Choy With Walnuts In Wine Sauce

1. 1

   Chop walnuts and set aside.

2. 2

   Chop bok choy, add raisins, and set aside. If you haven't worked with bok choy before, see Anne Sainz's notes above.

3. 3

   Combine garlic, onion and mushrooms and set aside.

4. 4

   Sauce: Combine cornstarch and water in a small bowl. Add mustard and soy sauce and whisk until smooth. Set aside.

5. 5

   Coat large covered non-stick frying pan or Dutch oven (at least 5 quarts) with oil. Add garlic, onion and mushrooms. Cook over medium heat, stirring frequently, adding small amounts of sherry as needed to prevent sticking.

6. 6

   Add raisins, bok choy and remaining sherry to pan. Cook uncovered over medium heat, stirring frequently, until the bok choy has wilted.

7. 7

   Stir in the walnuts and sauce mixture and cook until sauce thickens and bok choy is tender crisp.

* Per serving · 4 servings · Values may vary.

No additional tips available.