Bok choy with bean curd PDF Print E-mail

Bok Choy with Bean Curd

1 pound bean curd (tofu)
4 medium stalks bok choy
4 scallions (with tops)
1/4 cup vegetable oil
1 (4 ounce) can button mushrooms, drained (reserve liquid)
3 tablespoons oyster sauce
1/2 teaspoon instant chicken bouillon
1 tablespoon cold water
1 tablespoon cornstarch

Cut bean curd into 3/4-inch cubes; drain thoroughly. Cut bok choy (with leaves) into 1/4-inch slices. Cut scallions into 2-inch pieces. Heat 2 tablespoons of the oil in wok or 10-inch skillet over medium-high heat until hot. Cook bean curd, stirring carefully, 3 to 5 minutes. Remove bean curd. Add remaining oil and the bok choy to wok; stir-fry over medium-high heat 2 minutes. Add mushrooms. Add enough water to reserved liquid to measure 1/2 cup. Stir liquid, the oyster sauce and bouillon into vegetables; heat to boiling.

Mix water and cornstarch; stir into vegetable mixture. Cook and stir until thickened, about 1 minute. Stir in bean curd and scallions. Heat until hot.

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Featured Recipe

Strawberry and Feta Salad

INGREDIENTS 

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  • 1 cup slivered almonds
  • 2 cloves garlic, minced
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 1/4 cup raspberry vinegar
  • 2 tablespoons balsamic vinegar
  • 2 tablespoons brown sugar
  • 1 cup vegetable oil
  • 1 head romaine lettuce, torn
  • 1 pint fresh strawberries, sliced
  • 1 cup crumbled feta cheese

DIRECTIONS

  1. In a skillet over medium-high heat, cook the almonds, stirring frequently, until lightly toasted. Remove from heat, and set aside.
  2. In a bowl, prepare the dressing by whisking together the garlic, honey, Dijon mustard, raspberry vinegar, balsamic vinegar, brown sugar, and vegetable oil.
  3. In a large bowl, toss together the toasted almonds, romaine lettuce, strawberries, and feta cheese. Cover with the dressing mixture, and toss to serve.
 
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