Chinese Stir-Fry Tofu Bokchoy

Name: Chinese Stir-Fry Tofu Bokchoy
Cuisine: American
Ingredients: 1-2 Firm/hard tofu; Bunch bok choy; 1 tbsp cooking oil; 1 tbsp minced garlic; 4 thin slices of ginger - julienned; Dash ground white pepper; 1 tbsp mushroom or oyster sauce; To taste chicken stock granules; 2 tsp sesame oil

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Tips for stir-fries (vegies) #vegetable #tofu #stirfry #lunch #dinner

Pinkblanket's Kitchen @pinkblanketskitchen

Houston Texas

Tips for stir-fries (vegies) #vegetable #tofu #stirfry #lunch #dinner

Saved

Ingredients

1-2Firm/hard tofu
Bunchbok choy
1 tbspcooking oil
1 tbspminced garlic
4thin slices of ginger - julienned
Dashground white pepper
1 tbspmushroom or oyster sauce
To tastechicken stock granules
2 tspsesame oil

Saved

Steps

1

Thumb rules when Stir-Frying vegies 1. Heat Wok & Cooking oil well. 2. Use HIGH HEAT. 3. Prepare everything ready at your station so you dont have to run here and there looking for everything you need because frying with high heat you might over cook your dish. 3. Add sesame oil last.
2

Prepare all ingredients ready. Half the tofu if its thick then cut into equal cube. Not too small as tofu can break easily. Clean bok choy before Cutting.
3

Heat oil in a wok over high heat. Use Enough oil to few seconds sauté garlic and julienned ginger. Then add cubed tofu right away. Stir one or two times then Let it sit for a minute to lighly brown sides of the cubed tofu before turning it again. Sprinkle a dash of ground white pepper. Stir.
4

Add bok choy. Stir fast. Season with mushroom or oyster sauce. Taste. Add chicken stock granules if necessary. Stir fast again, turn off the heat right away a minute or two after that. Avoid over cook your vegies. Add sesame oil now and stir (mix well) before plating. Note: Sesame oil can be added to your dish before or after the heat is off - just before plating.