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Baby Bok Choy With Mushrooms and Tofu

⁽²⁾

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish with rich mushroom sauce inspired by traditional Chinese cooking.

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45 minutes Prep: 20 minutes Cook: 25 minutes

132 calories per serving view nutrition facts

happyzhangbo

4 servings suggest servings

Ingredients

1	whole	chinese tofu	firm,drained
2	tablespoons	sugar
2	teaspoons	corn flour	cornstarch
2	tablespoons	soy sauce, sodium reduced
1/4	cup	fish sauce
1/2	cup	vegetable bouillon
16	x	mushrooms, chinese	soaked in boiling water until soft, drained, and stems removed
8	x	bok choy	baby bok choy,and any discolored outer leaves discarded
6	x	ginger root	slices peeled fresh
1/2	cup	vegetable bouillon
3	tablespoons	vegetable oil
2	tablespoons	corn flour	cornstarch
2	tablespoons	oriental sesame sauce

Directions

1 On paper towels, pat tofu dry on all sides.

2 Cut tofu crosswise into 1/2 inch thick slices.

3 On small plate, place cornstarch.

4 Heat nonstick wok or large skillet over medium heat until hot.

5 Add 2 tbls. oil and swirl to coat pan.

6 One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.

7 Fry until well browned on one side--about 5 minutes.

8 Turn tofu slices and fry other sides until well browned.

9 Transfer tofu to center of large serving platter; cover with foil and keep warm.

10 Add broth and gingerroot to wok and heat to boiling.

11 Add bok choy, cover and cook until tender and most of broth evaporates-about 5 minutes.

12 Meanwhile, prepare Sauce (see below).

13 With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm.

14 Discard ginger slices and any remaining broth.

15 Reheat wok over high heat until hot.

16 Add remaining 1 tbls. oil and the mushrooms.

17 Stir-fry mushrooms until softened-about 5 minutes.

18 Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly.

19 Transfer mushrooms from Sauce and place over tofu.

20 Pour Sauce over all.

21 Garnish with green onion, if desired.

22 Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.

Reviews

This turned out very well. Excellent colourful presentation on the plate, clear and fresh taste, one pan dish and solid Asian flavor. Actually I am in Beijing, China at the moment and just made this using ingredients I was able to find very easily simply walking around the block.
6 months ago by sean

-2

Nowadays people always eat more meat, baby bok choy with mushrooms and tofu are very health, help us clear our body, we should begin to eat more vegetables!
about 1 year ago by nickol

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Nutrition Facts

Serving Size 30g

Amount per Serving

Calories 132 68% of calories from fat

	% Daily Value*
Total Fat 10.0g	15%
Saturated Fat 1.0g	6%
Trans Fat 0.0g
Cholesterol 0mg	0%
Sodium 300mg	13%
Total Carbohydrate 11.0g	4%
Dietary Fiber 0.0g	0%
Sugars 6.0g
Protein 1.0g	2%

Vitamin A	0%		Vitamin C	0%
Calcium	1%		Iron	3%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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