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Bok Choy, Mushrooms and Tofu Stir-Fry

 
Bok Choy, Mushrooms and Tofu Stir-Fry
203

This bok choy, mushrooms and tofu stir-fry delivers sweet, sour and slightly spicy flavor. It's hard not to taste good when you have garlic, ginger, scallions, soy sauce, sesame oil... all these classic and delicious Asian spices in one dish.

Yield

2

servings

Prep

15

min

Cook

18

min

Ready

35

min

 

Ingredients

2 tablespoons vegetable oil
divided
1 block tofu
firm, drained, pat dry and cut into 1/2-inch cubes
2 cloves garlic
½ inch ginger
freshly minced, about 1 teaspoon
*
2 scallions, spring or green onions
thinly sliced
*
2 cups mushrooms
such as enoki, oyster, shiitake, or sliced button, cremini mushrooms
½ green bell peppers
cut into 1/2-inch cubes
*
½ sweet red bell peppers
cut into 1/2-inch cubes
*
½ banana peppers
cut into 1/2-inch cubes, or jalapeno
*
8 ounces bok choy
stems removed, washed, drained and separated
Sauce:
2 tablespoons soy sauce, tamari
or to taste
1 tablespoon rice vinegar
or to taste
1 tablespoon oyster sauce
or to taste
1 tablespoon shaoxing wine
or to taste
*
½ tablespoon sesame oil
2 teaspoons cornstarch

Directions

Time to grasp your chopsticks.

First let's cut the tofu into 1/2-inch cubes.
Chop up bell peppers into cubes, and prepare the mushrooms.

In a wok or a large nonstick skillet over medium high heat. Add 1 tablespoon oil, heat until hot.

Add tofu cubes to the wok or pan, reduce heat to medium heat, stirring occasionally, and cook until the cubes become golden, brown and firm, about 8 minutes. Transfer the cooked tofu onto a plate and set aside.

Next start to brown these cubes.
and cook

Meanwhile whisk together all the sauce ingredients in a bowl until well blended. Set aside.

Meanwhile you need these a few bottles to make the sauce.
Whisk together all the sauce ingredients in a bowl until well blended. Set aside.

Add the remaining 1 tablespoon oil to wok or skillet, and return the heat to medium-high.

Heat until the oil is hot, add garlic, ginger, and scallions, stirring constantly, and cook for about 1 minute until very fragrant.

Meanwhile mince the garlic, ginger and slice the scallions.
Add the remaining 1 tablespoon oil to wok or skillet,

Stir in mushrooms, and cook until most of the liquid has evaporated, 6 to 8 minutes.

Stir in mushrooms,
and cook until most of the liquid has evaporated, 6 to 8 minutes.

Add all the peppers, and cook for another 2 to 3 minutes, until the peppers just start to become tender.

Add all the peppers,
and cook for another 2 to 3 minutes,

Stir in the boy choy, cook until the leaves are wilted and the stems just start to become tender but still crisp.

Stir in the boy choy,

Add the tofu cubes back into the wok or skillet, and pour the sauce over.

Add the tofu cubes back into the wok or skillet,
and pour the sauce over.

Cook and stir until all the vegetables and tofu cubes are well coated and heated through 2 minutes. Remove from heat and serve with steamed rice or steamed buns.

Cook and stir...
Sweet, sour and slightly spicy...

 

* not incl. in nutrient facts

Reviews

about 6 years

Made this dish for dinner two days ago, and it was amazingly delicious. It's hard to go wrong when you have all these yummy Asian spices and sauce being added.

Browning the tofu cubes really gave the tofu great texture, the assorted mushrooms absorbed all the great flavors from the spices and the sauce, and the bok choy added some refresh-ness and nice crunch. We enjoyed it so much.

Serving it with some steamed rice is the traditional Chinese way, also the rice will help to soak all the sauce and give your tummy more satisfaction.

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Nutrition Facts

Serving Size 203g (7.2 oz)
Amount per Serving
Calories 27666% of calories from fat
 % Daily Value *
Total Fat 20g 31%
Saturated Fat 3g 14%
Trans Fat 0g
Cholesterol 0mg 0%
Sodium 1186mg 49%
Total Carbohydrate 6g 6%
Dietary Fiber 4g 17%
Sugars g
Protein 24g
Vitamin A 55% Vitamin C 155%
Calcium 35% Iron 15%
* based on a 2,000 calorie diet How is this calculated?

 

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