Baby Bok Choy with Mushrooms and Tofu

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

———————————–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

——————————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 by: Country Living (March 1998)

Posted to recipelu-digest by “Nesb2@aol.com” on Mar 22,
1998