Baby Bok Choy With Mushrooms And Tofu
| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Vegetables | Country liv, Stir-fry, Vegetable | 4 | Servings | |
INGREDIENTS
| 1 | lb | Firm tofu, drained |
| 2 | T | Cornstarch |
| 3 | T | Vegetable oil |
| 1/2 | c | Vegetable broth |
| 6 | Fresh ginger root, sliced | |
| 8 | Baby bok choy, halved | |
| lengthwise | ||
| 1/2 | c | Vegetable broth |
| 1/4 | c | Oyster sauce |
| 2 | T | Soy sauce, low sodium |
| 2 | t | Cornstarch |
| 2 | t | Sugar |
| 2 | t | Sesame oil |
| 1/2 | lb | Medium size shiitake |
| mushroom stems removed | ||
| 1 | Green onion, diagonally | |
| sliced |
INSTRUCTIONS
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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Nutrition (calculated from recipe ingredients)
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Calories: 315
Calories From Fat: 179
Total Fat: 20.6g
Cholesterol: <1mg
Sodium: 1178.7mg
Potassium: 509.3mg
Carbohydrates: 21g
Fiber: 2.2g
Sugar: 4.3g
Protein: 15.7g