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Ingredients
1/2 cup water
3 tbsp white wine vinegar
1 tbsp low-sodium soy sauce
1 1/2 tsp cornstarch
1 tsp sugar
1 tbsp creamy peanut butter
1 large clove garlic, minced
1 tsp dried whole cilantro
1/2 tsp crushed red pepper
4 cups thinly sliced bok choy
1/2 cup (1″) julienne-cut carrot 1/2 cup sliced purple onion
How to prepare
Combine water, vinegar, soy sauce, cornstarch, and sugar in a saucepan. Bring to a boil, and cook 1 minute, stirring constantly. Remove from heat. Add peanut butter, stirring with a wire whisk until smooth. Stir in garlic, cilantro, and red pepper. Cover and chill. Place sliced bok choy in a large bowl; cover with ice water, and let stand 1 hour. Drain well, and pat dry with paper towels. Combine sliced bok choy, julienne-cut carrot, and sliced purple onion in a large bowl; add vinegar mixture, tossing gently to coat. Cover and chill. Yield: 8 servings.
