Tofu and bok choy stir-fry

1 Servings

Ingredients

Quantity Ingredient
1½ tablespoon Low-sodium soy sauce
1 tablespoon Dry Sherry
1 teaspoon Oriental sesame oil
1 teaspoon Cornstarch
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
2 Servings

Directions

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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