Bok Choy, Tofu and Shiitake Stir Fry
This simply delicious Chinese stir-fry is made with not too many ingredients, it's quick and easy as well. Serve it with a bowl of rice to complete the meal.
Ingredients
| 8 | ounces |
tofu
firm, pat fry and cut into 1/2-inch cubes |
|
| 2 | tablespoons |
vegetable oil
divided |
|
| 2 | cloves |
garlic
minced |
|
| ½ | inch |
ginger
peeled and chopped |
* |
| 1 |
scallions, spring or green onions
sliced |
||
| 4 |
mushrooms, shiitake
fresh or re-dehydrated, sliced |
* | |
| 4 |
bok choy
well washed and separated |
* | |
| Sauce: | |||
| 2 | tablespoons |
soy sauce, tamari
|
|
| ½ | tablespoon |
rice vinegar
|
|
| 1 | tablespoon |
shaoxing wine
or sherry, or dry white wine |
* |
| 1 | teaspoon |
sesame oil
|
|
| 1 | tablespoon |
sugar
|
|
| 1 | teaspoon |
cornstarch
|
|
|
red pepper flakes
as needed, optional |
* | ||
Directions
In a large skillet or a wok, heat 1 tablespoon vegetable oil over medium-high heat until hot.
Add the tofu cubes, stirring occasionally, and cook until almost all sides are golden-brown, about 6 minutes.
Transfer the cooked tofu cubes onto a plate and set aside.
Add the remaining tablespoon oil into the skillet or wok.
Add the garlic, ginger and scallions, stirring constantly, and cook for about 40 to 50 seconds until very fragrant.
Add the mushrooms, stirring often, and cook until part of the water is evaporated and browned, about 5 minutes,
Stir in the bok choy, and cook for another 2 minutes, or until the leaves are wilted and the stems are softened.
Meanwhile whisk together all the sauce ingredients in a small bowl until well mixed.
Pour the sauce over, cook and stir until well coated and heated through, 1 to 2 minutes.
Serve warm with cooked rice.
Nutrition Facts
Serving Size 119g (4.2 oz)
