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 **