½ cup raw cashews, ¼ cup white wine vinegar(or rice vinegar), ¼ cup maple syrup, ¼ cup soy sauce, 1 tablespoon minced gingerroot, pinch of red pepper flakes, 1 ½ lbs. Bok Choy or Chinese Cabbage (turnips and turip greens can also be added) , ¼ cups peanut oil. Toast cashews in a dry skillet until lightly brown and fragrant. Combine cashews, vinegar, syrup, soy sauce, ginger, and red pepper flakes, and 2-4 tbs. water in a blender of food processor until smooth. Set aside. Chop Bok Choy. Heat peanut oil over in large skillet over high heat until hot, add Bok Choy stems , stirring often until crisp tender, 2-3 mins. Add leaves until they wilt slightly and turn bright green. (1 min) Cover with sauce or serve on the side.