10 cup(s) bok choy chopped, washed and drained |
20 ounce(s) firm tofu cubed or diced |
4 ounce(s) almonds can use whole or slivered |
1/4 cup(s) fresh ginger peel and ground fresh ginger |
1 cup(s) soy sauce can us light soy sauce |
2 tablespoon(s) granulated sugar can use equal/splenda do not use saccharin based sugar sub |
1/8 cup(s) cornstarch |
1/2 cup(s) water room temperature |
1/4 cup(s) fresh garlic peeled and crushed |
1/8 cup(s) seasame seed |
1/8 cup(s) cilantro washed and chopped |
1/8 cup(s) peanut oil used to coat the pan, can us non-stick pan |