Serves 2
1 tablespoon sesame oil
2 tablespoons minced peeled fresh ginger
2 large cloves garlic, minced
1/4 teaspoon Chinese five-spice powder
3 cups sliced mushrooms
8 ounces (1/2 pound) extra-firm tofu, drained and sliced into 1/2 x 1-inch pieces
1 cup packed baby bok choy leaves
1 tablespoon soy sauce
½ cup chopped scallions
1 teaspoon cornstarch
1 cup vegetable stock
In a wok, heat the oil and stir fry the ginger, garlic and Chinese five-spice powder for about 1 minute, until fragrant. Add the mushrooms and sauté for another 3 minutes. Add the tofu, and sauté with the mushrooms for another 5 minutes. Add the bok choy, soy sauce and scallions, and cook for another 2 minutes.
Mix the cornstarch with the vegetable stock, and add to the wok. Simmer, stirring constantly, until the sauce is well thickened.
Courtesy of Margo DeMello, Low-Carb Vegetarian.
For even more vegetarian recipes, check out VegRecipes.org.
