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Bok Choy with Bean Curd


  • 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


  1. Cut bean curd into 3/4-inch cubes; drain thoroughly.
  2. Cut bok choy (with leaves) into 1/4-inch slices.
  3. Cut scallions into 2-inch pieces.
  4. Heat 2 tablespoons of the oil in wok or 10-inch skillet over medium-high heat until hot. Cook bean curd, stirring carefully, 3 to 5 minutes.
  5. Remove bean curd. Add remaining oil and the bok choy to wok; stir-fry over medium-high heat 2 minutes.
  6. 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.
  7. Mix water and cornstarch; stir into vegetable mixture. Cook and stir until thickened, about 1 minute.
  8. Stir in bean curd and scallions. Heat until hot.