Bok Choy With Walnuts In Wine Sauce - cooking recipe

Ingredients

1/2 cup walnuts, chopped
20 -24 ounces bok choy, chopped
2 tablespoons raisins
6 garlic cloves, minced
2 onions, chopped
4 mushrooms, halved and sliced
2 tablespoons cornstarch
1/4 cup cold water
4 teaspoons Dijon mustard
2 tablespoons reduced sodium soy sauce
1/2 cup dry sherry
1/2 teaspoon oil (to coat pan)

Preparation

Chop walnuts and set aside.
Chop bok choy, add raisins, and set aside. If you haven't worked with bok choy before, see Anne Sainz's notes above.
Combine garlic, onion and mushrooms and set aside.
Sauce: Combine cornstarch and water in a small bowl. Add mustard and soy sauce and whisk until smooth. Set aside.
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.
Add raisins, bok choy and remaining sherry to pan. Cook uncovered over medium heat, stirring frequently, until the bok choy has wilted.
Stir in the walnuts and sauce mixture and cook until sauce thickens and bok choy is tender crisp.