Name: Baby Bok Choy with Mushrooms and Tofu
Ingredients: 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; 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; 1 sm Green onion; diagonally sliced

CATEGORY	CUISINE	TAG	YIELD
Vegetables		Stir-fry, Vegetable, Country liv	4	Servings

INGREDIENTS

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
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
1	sm	Green onion; diagonally sliced

INSTRUCTIONS

SAUCE
OPTIONAL TOPPING
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 by: Country Living (March 1998)
Posted to recipelu-digest by "Nesb2@aol.com" <Nesb2@aol.com> on Mar 22,
1998

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