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Baby Bok Choy with Mushrooms and Tofu

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Stir-fry Vegetables


  • 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


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 "" <> on Mar 22, 1998