| 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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