Asian Slaw with Peanuts

One of our favorites! Great for a 4th of July BBQ

Whisk together in a medium bowl to blend:
1/2 cup canola oil
1/4 cup rice vinegar
2 tbsp oriental sesame oil
1 1/2 tsp minced peeled fresh ginger
2 tsp soy sauce

Combine in a large bowl:
6 cups Napa cabbage, thinly sliced (try adding kale here!)
6 green onions, very thinly sliced
6 oz snow peas, stringed, thinly sliced lengthwise
1 large red bell pepper thinly sliced
1/2 cup roasted peanuts

Toss with enough dressing to coat. Season with salt and pepper to taste.

Stir-fried Bok Choy with Roasted Peanuts

Another from Vegetarian Cooking for Everyone.

3 tbsp raw peanuts
2 tbsp roasted peanut oil
1/4 tsp red pepper flakes
salt
1 1/2 pounds bok choy
2 tbsp peanut oil
4 garlic cloves, minced
2 tbsp soy sauce
1 tbsp roasted peanut oil
small piece of ginger
1 tsp cornstarch

Fry the peanuts in 2 tsp roasted peanut oil until they are golden. Chop with the pepper flakes and a few pinches of salt and set aside.
Slice off the bok choy stems and cut them into 1 inch pieces. Leave the leaves whole. Set in wok or large skillet over high heat. Add the 2 tbsp peanut oil and rollit around the sides. When hot, add the garlic and ginger and stir-fry briefly (1 minute). Add the bok choy and a few pinches salt and stir-fry until wilted and glossy. Add the soy sauce and some cornstarch and stir-fry for 1 or 2 minutes more until the leaves are shiny and glazed. Add the chopped peanuts, toss and serve.