International Recipes
Bok Choy with Bean Curd
Ingredients
- 1 pound bean curd (tofu)
- 4 medium stalks bok choy
- 4 scallions (with tops)
- 1/4 cup vegetable oil
- 1 (4 ounce) can button mushrooms, drained (reserve liquid)
- 3 tablespoons oyster sauce
- 1/2 teaspoon instant chicken bouillon
- 1 tablespoon cold water
- 1 tablespoon cornstarch
Instructions
- Cut bean curd into 3/4 inch cubes; drain thoroughly.
- Cut bok choy (with leaves) into 1/4 inch slices.
- Cut scallions into 2 inch pieces.
- Heat 2 tablespoons of the oil in a wok or 10 inch skillet over medium high heat until hot. Cook bean curd, stirring carefully, 3 to 5 minutes.
- Remove bean curd. Add remaining oil and the bok choy to wok; stir fry over medium high heat 2 minutes.
- Add mushrooms. Add enough water to reserved liquid to measure 1/2 cup. Stir liquid, the oyster sauce and bouillon into vegetables; heat to boiling.
- Mix water and cornstarch; stir into vegetable mixture. Cook and stir until thickened, about 1 minute.
- Stir in bean curd and scallions. Heat until hot.