|1½ tablespoon||Low-sodium soy sauce|
|1 tablespoon||Dry Sherry|
|1 teaspoon||Oriental sesame oil|
|2 teaspoons||Vegetable oil|
|3 larges||Garlic cloves; minced|
|1 tablespoon||Minced peeled fresh ginger|
|⅛ teaspoon||Dried crushed red pepper|
|3½ cup||Thinly sliced trimmed bok choy|
|1 can||(5-oz) sliced water chestnuts; drained|
|3||Green onions; cut into 1-inch pieces|
|10½ ounce||Extra-firm tofu; drained, cut into 3/4-inch pieces|
Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds.
Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.
Per serving: calories, 370; fat, 20 g; sodium, 562 mg; cholesterol, 0 mg Bon Appétit
Posted to recipelu-digest by Sandy <sandysno@...> on Feb 25, 1998
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