Adapted from Ashton, A. “A cook’s guide to mushrooms“. Vegetarian Times. February, 2010: Issue 374, Vol. 36 #3. p. 60.
My comment: Stir fries are a great, quick meal. While this one uses a chile sauce (Sriracha), my family likes things very hot — so using a technique borrowed from Szechwan cooking (stir frying whole dried red chile peppers in the oil as it heats) makes the heat-factor just about right. Be sure to prep all of the ingredient ahead of time – and also remember to heat the wok before adding oil.
1 tsp cornstarch
2 TBSP low sodium soy sauce (prefer Tamari soy)
2 tsp minced fresh ginger
2 tsp Thai chile sauce (Sriracha)
2 cloves garlic, minced
1 tsp Sesame oil
3 Tbsp canola oil (divided)
1 14-oz. package of extra firm tofu, drained and cut into to cubes
1 lb bok choy, cut into 1 1/2 in pieces (I used baby bok choy)
2 cups sliced fresh shiitake mushrooms
If you are making rice, start the rice about 20 minutes before the stir fry.
1. Whisk together cornstarch and 1 tsp of water in small prep bowl. Whisk in the soy sauce, ginger, chile sauce, garlic and sesame oil. Set aside.
2. Heat 1 Tbsp of oil in wok over medium high heat. Stir fry tofu for 7 minutes or until golden brown; remove tofu from wok.
3. Add a second Tbsp of oil to the wok and stir fry bok choy for about 4 minutes. Remove from wok.
4. Add final Tbsp of oil to the wok. Stir fry the mushrooms for about 2 minutes or until tender. Return tofu and bok choy to the wok for reheating. Now stir in the soy sauce mixture and continue to stir fry for about a minute or until everything is hot.
Serve over rice or on its own. Makes 4 servings.
Weight Watchers Points = 7 points