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LOCATION: Recipes >> Vegetarian >> Stirfry 06

Print this Recipe    Stirfry 06

Bok Choy with baby portabellos and tofu

1 lb tofu
1 large head bok choy (leaves thinly sliced, stalks cut into large chunks
separate leaves and stems into two bowls)
1 sm package baby portabello mushrooms (sliced)
1 carrot julienned
2 T soy sauce/tamari/shoyu
2 T oil
1-2 T grated fresh ginger (or 1 1/2t dried)
1 t dark sesame oil

Cut tofu into large cubes and mix with 2T soy sauce. Set aside.

Heat wok and and add 2T oil. Add carrots and ginger, stir fry for
1 minute. Add mushrooms, stir-fry for 30 seconds. Add bok choy
stems and tofu, stir fry for 1 minute. Add bok choy leaves and
stir-fry for an additional 2 minutes (cover occasionally to produce
some steam) until wilted. Finish by adding 1t sesame oil. Sesaon
with additional soy sauce if necesary. Serve with brown rice.

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