Bean Curd with Baby Bok Choy Stir Fry
Ingredients
-
1
package
dried bean curd sticks (6 ounces)
-
1
tablespoon
vegetable oil
-
1
medium
onion, sliced
-
2
cloves
garlic, minced
-
2
inches
fresh ginger, peeled and shredded
-
½
cup
water
-
1
medium
bell pepper, sliced
-
1
chili pepper
finely diced
-
3
tablespoons
soy sauce
-
1
tablespoon
plum vinegar (or rice vinegar)
-
3
heads
baby bok choy, coarsely chopped
-
5
ounces
mushrooms, sliced
-
3
cups
cooked whole grain brown or red rice
Instructions
- Soak dried bean curd sticks in boiling water for 20 minutes until soft, then drain and slice into 2-inch pieces.
- Heat oil in a large skillet or wok, add onion, garlic, ginger, and chopped bean curd, cooking for 8 minutes while adding water as needed.
- Stir in soy sauce, vinegar, bell pepper, and chili pepper, cooking for an additional 3 minutes.
- Add bok choy and mushrooms, cooking for 4-5 minutes until the bok choy is tender but bright green.
- Serve immediately over cooked brown or red rice.
Nutrition Facts (estimated)
Servings
6
Calories
259
Total fat
7g
Total carbohydrates
34g
Total protein
16g
Sodium
650mg
Cholesterol
0mg
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