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Categories:
cornstarch vegetable oil vegetable broth ginger root bok choy vegetable broth oyster sauce soy sauce cornstarch sugar sesame oil shiitake mushroom green onion
Viewed: 27 - Published at: 9 years agoIngredients
- 1 lb Hard tofu, liquid removed
- 2 Tbsp. Cornstarch
- 3 Tbsp. Vegetable oil
- 1/2 c. Vegetable broth
- 6 slc Fresh ginger root, sliced
- 8 x Baby bok choy, halved lengthwise
- 1/2 c. Vegetable broth
- 1/4 c. Oyster sauce
- 2 Tbsp. Soy sauce, low sodium
- 2 tsp Cornstarch
- 2 tsp Sugar
- 2 tsp Sesame oil
- 1/2 lb Medium size shiitake mushroom, stems removed
- 1 sm Green onion, diagonally sliced
Method
- 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 possibly large skillet over medium heat till warm.
- Add in 2 Tbsp.
- oil and swirl to coat pan.
- One at a time, dip tofu slices into cornstarch to coat cut surfaces and place in wok.
- Fry till well browned on one side-about 5 min .
- Turn tofu slices and fry other sides till well borwned.
- Transfer tofu to center of large serving platter; cover with foil and keep hot.
- Add in broth and gingerroot to wok and heat to boiling.
- Add in bok choy; cover and cook till tender and most of broth evaporates-about 5 min.
- Meanwhile, prepare Sauce.
- In small bowl, combine vegetable broth, oyster-flavored sauce, soy sauce, cornstarch, sugar and sesame oil.
- With slotted spoon or possibly pancake turner, remove bok choy and place, cut sides down, around rim of platter with tofu; cover and keep hot.
- Throw away ginger slices and any remaining broth.
- Reheat wok over high heat till warm.
- Add in remaining 1 Tbsp.
- oil and the mushrooms.
- Stir-fry mushrooms till softened-about 3 min.
- Restir Sauce and pour over mushrooms; cook, stirring constantly, till thickened and bubbly.
- Transfer mushrooms from Sauce and place over tofu.
- Pour Sauce over all.
- Garnish with green onions, if you like.
