Serves 4


  • 1 red onion, sliced
  • 1 head of broccoli, chopped into florets
  • 2 bell peppers, sliced
  • 4 cups baby bok choy, chopped
  • 2 Tbsp lime juice
  • 3 Tbsp tamari
  • 2 tsp sesame oil
  • 1 cup Left Coast Organics Roasted Salted Cashews
  • sesame seeds
  • bird’s eye chili, sliced (optional)
  • olive oil


  1. In a large saucepan, heat 1 tablespoon of olive oil on medium.
  2. Add the red onion, stirring occasionally until golden.
  3. Add the broccoli, bell peppers. lime juice, tamari and sesame oil.
  4. Cover and cook for 5 minutes, until the broccoli is tender crisp. Uncover and add the baby bok choy.
  5. Cook for another minute until the bok choy has wilted.
  6. Add the Roasted Salted Cashews.
  7. Serve over buckwheat noodles, rice noodles, or rice. Top with cilantro sesame seeds, and hot chilies (optional).