Stir-frying is one of the most beloved and classic techniques in Chinese cooking. This recipe for stir-fried bok choy with enoki mushrooms and tofu knots takes advantage of this delicious technique to create a flavorful, colorful dish that's sure to be a hit with your family.
Tofu knots are a great alternative to meat or fish in a stir fry and go well with bok choi.
Ingredients
Instructions
In a large wok, heat the oil over medium-high heat. Add the ginger and cook for 30 seconds, stirring frequently. Now add the garlic and stir around a few seconds.
Turn up the heat and add in the bok choy and mushrooms. Stir-fry until the vegetables start to wild, 2-3 minutes. Stir in the salt, sugar and sesame oil.
Add 2 tablespoons of water. Place the tofu knots on top of the bok choi and enoki mushrooms. Don´t stir. Cover the wok with the lid and steam for 1-2 minutes.
Lower the heat, open the lid, and mix in the corn starch mixture. Sitr fry gently until the sauce thickens.
Sprinkle the toasted black sesame seeds on top and serve warm.
Nutrition238 calories per serving
Notes
Serve with rice vermicelli, cooked as the package instructions indicate, or with cooked brown rice.
Tofu knots can be found dried or frozen. Dried tofu knots shoul be soaked in water for at least 2 hours, drained and pressed dry with a clean cloth.Frozen tofu knots should be defrosted.
The soaked tofu knots will stick to the hot wok if they touch it. At this stage, it is better to warm them with the steam than stir frying.
You can add the raw black sesame seeds to the stir fry, but toasting them and sprinkling them at the end adds crunch and a flavor boost.