Recipe from "The I Quit Sugar Cookbook" by Sarah Wilson

Thoughts

After a bit of research I learned that millet is mostly used as bird seed. In this recipe it tastes quite woody with the soy sauce, which I really enjoyed. The cabbage and toasted cashews in particular are essential for the "crunch" of the dish. Overall a very pleasant quick food in which your hands are always busy as you prepare the meal. Oh, and the bok choy is lovely too.

Millet Cashew Stir-Fry with Ginger Fried Bokchoy

1/2 cup uncooked millet
1/2 cup cashew nuts
2 tbsp olive oil
3 1/2 oz carrot coarsely chopped
3 1/2 oz bean sprouts
3 1/2 oz cabbage coarsely chopped
3 1/2 oz red onion
1 lime
2 tbsp soy sauce
2 tbsp honey
1 red chili chopped

Cover millet with 1/2 cup water and simmer for 10 minutes or until water is absorbed. Remove from heat and set aside. On high heat toast cashew nuts in a frying pan until lightly coloured. Remove from heat and coarsely chop. Saute carrots, cabbage, bean sprouts, and onion in oil for 5 minutes until lightly cooked. Place lime juice, lime zest, soy sauce, honey, and chili in a small bowl. Add millet to vegetables and mix well. Pour sauce over millet and cook for 1 to 2 minutes. Remove from heat and serve.

2 tbsp vegetable oil
2 minced garlic cloves
1 tsp ginger
1 1/2 pounds bok choy
1 tbsp soy sauce
toasted sesame seeds

Heat oil in a skillet over medium heat and cook garlic and ginger for 1 minute. Add cut bok choy and soy sauce, cooking for 3 minutes or until greens are wilted and stalks are crisp tender. Sprinkle toasted sesame seeds, pepper, and salt.