Baby bok choy with mushrooms and tofu
[an error occurred while processing this directive]

[an error occurred while processing this directive]
Baby bok choy with mushrooms and tofu
  Mushrooms    Vegetables    Tofu    Stir Fry  
Last updated 6/12/2012 1:05:40 AM. Recipe ID 30776. Report a problem with this recipe.
[an error occurred while processing this directive]



 
      Title: Baby bok choy with mushrooms and tofu
 Categories: Stir-fry, Vegetable, Country liv
      Yield: 4 Servings
 
      1 lb Firm tofu; drained
      2 tb Cornstarch
      3 tb Vegetable oil
    1/2 c  Vegetable broth
      6 sl Fresh ginger root; sliced
      8    Baby bok choy; halved
           -lengthwise

MMMMM---------------------------SAUCE--------------------------------
    1/2 c  Vegetable broth
    1/4 c  Oyster sauce
      2 tb Soy sauce; low sodium
      2 ts Cornstarch
      2 ts Sugar
      2 ts Sesame oil
    1/2 lb Medium size shiitake
           -mushroom; stems removed

MMMMM----------------------OPTIONAL TOPPING---------------------------
      1 sm Green onion; diagonally
           -sliced
 
  On paper towels, pat tofu dry on all sides. Cut tofu crosswise into
  1/2-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 




Didn't find the recipe you were looking for? Search for more here!

Web thcbbs.com
How're we doing?

Have you spotted a recipe on this site that is erroneous, incomplete, dangerous, in an inappropriate category, or that may infringe a copyright? If so, please make a note of the "Recipe ID" number at the bottom of the recipe's page and e-mail us with your concerns.



Recipe ID 30776 (Apr 03, 2005)

[an error occurred while processing this directive]