Bok Choy, Mushrooms & Tofu Stir-Fry

Name: Bok Choy, Mushrooms and Tofu Stir-Fry
Yield: 2
Cuisine: Chinese
Ingredients: vegetable oil; tofu; garlic; ginger; scallions, spring or green onions; mushrooms; green bell peppers; sweet red bell peppers; banana peppers; bok choy; soy sauce, tamari; rice vinegar; oyster sauce; shaoxing wine; sesame oil; cornstarch

Submitted by happyzhangbo

This bok choy, mushrooms, and tofu stir-fry deliver 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

TABLESPOONS VEGETABLE OIL
divided

BLOCK TOFU
firm, drained, pat dry and cut into 1/2-inch cubes

CLOVES GARLIC

INCH GINGER
freshly minced, about 1 teaspoon *

SCALLIONS, SPRING OR GREEN ONIONS
thinly sliced *

CUPS MUSHROOMS
such as enoki, oyster, shiitake, or sliced button, cremini mushrooms

GREEN BELL PEPPERS
cut into 1/2-inch cubes *

SWEET RED BELL PEPPERS
cut into 1/2-inch cubes *

BANANA PEPPERS
cut into 1/2-inch cubes, or jalapeno *

OUNCES BOK CHOY
stems removed, washed, drained and separated

Sauce

TABLESPOONS SOY SAUCE, TAMARI
or to taste

TABLESPOON RICE VINEGAR
or to taste

TABLESPOON OYSTER SAUCE
or to taste

TABLESPOON SHAOXING WINE
or to taste *

TABLESPOON SESAME OIL

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.

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.

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.

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

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.

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.