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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 4 |
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Vegetarian Times Ingredients:
1 tablespoon vegetable oil |
1 tablespoon dark sesame oil |
9 cups bok choy, rinsed and sliced crosswise (1 medium bunch) |
4 cups sliced shiitake mushroom caps |
1 cup sliced scallion |
2 garlic cloves, minced |
1 jalapeno, minced |
1 tablespoon grated fresh ginger |
3 tablespoons water |
1 tablespoon low sodium soy sauce |
1 teaspoon granular sugar substitute |
1 lb firm tofu, at room temperature, cubed |
Directions:
1. Heat oils in a large skillet or wok over high heat. Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp.
2. Add scallion, garlic, jalapeño and ginger, and stir-fry for 1 1/2 minutes.
3. Meanwhile, mix water, soy sauce and sugar substitute together in a cup. Stir into bok choy mixture, and top with tofu. Cover, and cook just to heat through, for 1 minute.
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