Asian Greens with Mushroom Oyster Sauce

Ingredients

• 1/2 cup roasted unsalted whole cashews 
• 1/2 Tbsp trimmed, chopped green onions
• 1/2 tsp + 1/2 Tbsp toasted sesame oil, divided
• 1/2 of an 8 oz pkg sliced baby Bella mushrooms, washed
• 1 Tbsp olive oil, divided
• 1/2 Tbsp chopped garlic
• 1/3 cup vegetable broth
• 1/4 cup oyster style sauce
• 1 pkg (16 oz) baby bok choy, washed, drained well, halved

oyster style sauce (Wegmans)

Directions

1. Add cashews, green onions, and 1/2 tsp sesame oil to small bowl; stir to combine. Set aside.
2. Heat 12-inch cast-iron skillet on HIGH; add mushrooms. Cook, stirring occasionally, 3 min. Add 1/2 Tbsp olive oil and garlic; cook, stirring, 15 sec. Add broth and vegetarian oyster sauce; stir to combine. Cook 4 min. Add remaining sesame oil; stir to combine. Remove from heat.
3. Add remaining olive oil to stockpot of boiling, salted water. Add baby bok choy; blanch 1 1/2-3 min until tender. Drain well.
4. Transfer to serving platter. Top with cashew mixture; drizzle with mushroom mixture.

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