¼ cup slivered almonds
½ bunch pearl onions, chopped
2-4 cloves garlic, minced
1 bunch bok choy, chopped
2 tablespoons sesame oil
1. In a large skillet, toast almonds until light brown. Watch the pan carefully so they don’t burn.
2. Heat oil and sauté onions, garlic and bok choy.
4. Top with toasted almonds and cilantro.