| CATEGORY |
CUISINE |
TAG |
YIELD |
| Vegetables, Grains |
|
|
1 |
Servings |
INGREDIENTS
| 1 1/2 |
tb |
Low-sodium soy sauce |
| 1 |
tb |
Dry Sherry |
| 1 |
ts |
Oriental sesame oil |
| 1 |
ts |
Cornstarch |
| 2 |
ts |
Vegetable oil |
| 3 |
lg |
Garlic cloves; minced |
| 1 |
tb |
Minced peeled fresh ginger |
| 1/8 |
ts |
Dried crushed red pepper |
| 3 1/2 |
c |
Thinly sliced trimmed bok choy |
| 1 |
cn |
(5-oz) sliced water chestnuts; drained |
| 3 |
|
Green onions; cut into 1-inch pieces |
| 10 1/2 |
oz |
Extra-firm tofu; drained, cut into 3/4-inch pieces |
|
2 |
Servings |
INSTRUCTIONS
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@pctech.net> on Feb 25, 1998
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