Leaves & Nuts

Trim the base of the pak choi. Separate the leaves and rinse well. Cut off the stems, finely dice, and set aside. Slice the leaves in half lengthways and set aside separately from the stems. Place a pan or wok (large enough for the stir fry) over a medium heat. When hot, toast the cashew pieces for 3-5 minutes until lightly browned, shifting occasionally. Remove from the pan on completion and set aside. Roughly chop when cool enough to handle.