Baby bok choy with mushrooms and tofu
4 Servings
Ingredients
| Quantity | Ingredient | |
|---|---|---|
| 1 | pounds | Firm tofu; drained |
| 2 | tablespoons | Cornstarch |
| 3 | tablespoons | Vegetable oil |
| ½ | cup | Vegetable broth |
| 6 | slices | Fresh ginger root; sliced |
| 8 | Baby bok choy; halved lengthwise | |
| ½ | cup | Vegetable broth |
| ¼ | cup | Oyster sauce |
| 2 | tablespoons | Soy sauce; low sodium |
| 2 | teaspoons | Cornstarch |
| 2 | teaspoons | Sugar |
| 2 | teaspoons | Sesame oil |
| ½ | pounds | Medium size shiitake mushroom; stems removed |
| 1 | small | Green onion; diagonally sliced |
Directions
SAUCE
OPTIONAL TOPPING
On paper towels, pat tofu dry on all sides. Cut tofu crosswise into ½-inch thick slices. On small plate, place cornstarch.
Heat nonstick wok or large skillet over medium heat until hot. Add 2 tablespoons oil and swirl to coat pan. One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok. Fry until well browned on one side--about 5 minutes . Turn tofu slices and fry other sides until well borwned. Transfer tofu to center of large serving platter; cover with foil and keep warm.
Add broth and gingerroot to wok and heat to boiling. Add bok choy; cover and cook until tender and most of broth evaporates--about 5 minutes.
Meanwhile, prepare Sauce. In small bowl, combine vegetable broth, oyster-flavored sauce, soy sauce, cornstarch, sugar and sesame oil.
With slotted spoon or pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep warm. Discard ginger slices and any remaining broth. Reheat wok over high heat until hot. Add remaining 1 tablespoon oil and the mushrooms. Stir-fry mushrooms until softened--about 3 minutes. Restir Sauce and pour over mushrooms; cook, stirring constantly, until thickened and bubbly. Transfer mushrooms from Sauce and place over tofu. Pour Sauce over all. Garnish with green onions, if desired.
Recipe by: Country Living (March 1998) Posted to recipelu-digest by "Nesb2@..." <Nesb2@...> on Mar 22, 1998