• Step 1

  Add cashews, green onions, and 1/2 tsp sesame oil to small bowl; stir to combine. Set aside.

• Step 2

  Heat 12-inch cast-iron skillet on HIGH; add mushrooms. Cook, stirring occasionally, 3 min. Add 1/2 Tbsp olive oil and garlic; cook, stirring, 15 sec. Add broth and vegetarian oyster sauce; stir to combine. Cook 4 min. Add remaining sesame oil; stir to combine. Remove from heat.

• Step 3

  Add remaining olive oil to stockpot of boiling, salted water. Add baby bok choy; blanch 1 1/2-3 min until tender. Drain well.

• Step 4

  Transfer to serving platter. Top with cashew mixture; drizzle with mushroom mixture.

• Try this recipe with any of your favorite Asian greens: gai lan, baby bok choy, Shanghai bok choy, or yu choy. • If preparing gai lan, peel ends and separate larger stems from stalks. • Replace vegetable broth with Wegmans Organic Chicken Broth if preferred.

Note: When servings & ingredients are modified, nutrition & directions may vary.