Oct 1, 2010

stir fry

Fall is the perfect time of year for delicious stir fries. I love to toss massive amounts of greens and veggies into my wok! Mix it up and have fun with your sauces. This one sounds delish!!

Bok Choy & Tofu Stir-Fry with Ginger-Citrus Sauce

1 1/2 pounds baby bok choy (about 5)
1 14-ounce package extra-firm tofu, pressed, marinated and bakes (or 8 ounces packaged baked tofu)
1/2 cup fresh squeezed orange juice
2 tablespoons low sodium soy sauce or gluten-free tamari
2 teaspoons agave nectar
1 tablespoon rice vinegar
1/4 teaspoon dark sesame oil
2 teaspoons cornstarch
1 large carrot, cut into matchsticks
1 tablespoon minced ginger root
1 cup slivered water chestnuts (from peeled fresh water chestnuts or canned, drained)
3 cloves garlic, minced
6 ounces cremini or shiitaki mushrooms, sliced
Wash the heads of bok choy well and trim the bottom. Cut the bottom, whitish part of the stalk into 1/2-inch slices. Set them aside and slice the green leaves thinly and place on a separate plate.
Cut the tofu into slices or cubes. Combine the orange juice, soy sauce, agave, rice vinegar, sesame oil, and cornstarch in a small bowl.
Heat a large wok or deep skillet. Quickly spray with canola oil, if necessary, and add the bok choy stalks, carrot, and ginger. Cook for 2-3 minutes. Add water chestnuts, garlic, and mushrooms and continue to cook until mushrooms begin to soften, about 2 more minutes. Stir in the bok choy greens, place the tofu on top, and cover tightly. Steam briefly until greens are wilted and bright green, about 1-2 minutes. Stir the orange juice mixture, add it to the skillet, and bring to a boil. Simmer until slightly thickened, about 30 seconds. Serve with rice or other grain.
Servings: 4

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