Baby Bok Choy With Mushrooms And Tofu Recipes

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BABY BOK CHOY WITH MUSHROOMS AND TOFU



Baby Bok Choy With Mushrooms and Tofu image

Rice or ramen noodles make a good partner for this tofu-enhanced vegetable dish inspired by traditional Chinese cooking. From Country Living magazine. After seeing many review, I would recommend using low sodium broth. This dish can be a little salty!

Provided by Sharon123

Categories     One Dish Meal

Time 45m

Yield 4 serving(s)

Number Of Ingredients 14

1 lb firm tofu, drained
2 tablespoons cornstarch
3 tablespoons vegetable oil
1/2 cup vegetable broth (or use low sodium chicken if you like)
6 slices peeled fresh gingerroot
8 baby bok choy or 8 shanghai pak choi, halved lengthwise and any discolored outer leaves discarded
16 dried shiitake mushrooms (I have used part portabella in a pinch) or 16 dried Chinese mushrooms, soaked in boiling water until soft, drained, and stems removed (I have used part portabella in a pinch)
1 small green onion, diagonally sliced (optional)
1/2 cup vegetable broth (unsalted if possible)
1/4 cup fish sauce
2 tablespoons low sodium soy sauce
2 teaspoons cornstarch
2 teaspoons sugar
2 teaspoons oriental sesame oil

Steps:

  • 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 tbls. 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 browned.
  • 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 (see below).
  • 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 tbls. oil and the mushrooms.
  • Stir-fry mushrooms until softened-about 5 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 onion, if desired.
  • Sauce: In a small bowl, combine 1/2 cup vegetable broth, 1/4 cup fish sauce, 2 tbls.soy sauce, 2 tsp.cornstarch, 2 tsp.sugar, and 2 tsp.Oriental sesame oil.

CHINESE-STYLE BABY BOK CHOY WITH MUSHROOM SAUCE



Chinese-Style Baby Bok Choy with Mushroom Sauce image

This is a delicious dish. It is an authentic Chinese recipe that I use for my cooking. Baby bok choy and mushroom are the two main ingredients.

Provided by Jade Blue

Categories     Side Dish     Vegetables

Time 35m

Yield 8

Number Of Ingredients 12

2 tablespoons oyster sauce
1 tablespoon soy sauce
2 teaspoons brown sugar
1 teaspoon potato starch
1 tablespoon water
2 pinches salt
¼ teaspoon vegetable oil
4 heads baby bok choy
3 tablespoons olive oil
2 tablespoons minced green onion
1 tablespoon minced garlic
1 (8 ounce) package sliced portobello mushrooms

Steps:

  • In a bowl, mix together the oyster sauce, soy sauce, and brown sugar until the sugar has dissolved. Mix the potato starch and water in a small bowl, and stir it into the oyster sauce mixture until smooth.
  • Fill a pot with water, bring to a boil, and stir in salt and vegetable oil. Place the bok choy into the boiling water, and cook until tender, shiny, and bright green, 2 to 3 minutes. Drain the bok choy, and arrange attractively on a serving platter.
  • Heat the olive oil in a large skillet or wok until the oil shimmers, then toss the green onion and garlic in the hot oil until fragrant, about 20 seconds; stir in the mushrooms. Cook and stir until the mushrooms begin to shrink slightly. Sprinkle the mushrooms lightly with salt. Continue to cook the mushrooms, stirring often, until they are tender, about 5 minutes. Pour in the oyster sauce mixture, then stir until the sauce is thickened and coats the mushrooms, 30 seconds to 1 minute. Pour the thickened mushroom sauce over the bok choy; serve immediately.

Nutrition Facts : Calories 69 calories, Carbohydrate 4.7 g, Fat 5.4 g, Fiber 1 g, Protein 1.7 g, SaturatedFat 0.7 g, Sodium 175.2 mg, Sugar 2.3 g

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