Just about any vegetable that can stand up to heat works in a stir fry. Bok choy bursting with juicy celery-cabbage flavor makes an especially nice choice.
Fresh from the grower is always best but shipped in product will do too. Look for crisp, bright blemish-free stalks. To remove soil, I cut off the bottom inch or two of the core then break off each big leaf and wash separately under running water.
Any stir fry demands your full and immediate attention. Completely prepare all your ingredients before you turn on the heat. Also, set your table with everything ready to serve, including drinks and condiments. Stir fried food tastes best straight out of the wok.
Tofu, Bok Choy Stir-Fry
- ½ cup tofu
- 2 tablespoons canola oil
- 2 cups bok choy, chopped
- ¼ cup red pepper, washed, cored and thinly slivered
- 1 cloves garlic, minced
- 1 teaspoon ginger, fresh squeezed
- 1/3 cup cherry tomatoes, rinsed
- 2 tablespoons soy sauce
- 1 tablespoon white wine
- 1/4 cup peanuts, crushed
Drain tofu and press dry between clean towels. Cut tofu into uniform bite-sized cubes.
Heat oil in large wok over high heat. Carefully add tofu and cook until golden brown. Stir in bok choy and cook until about tender for 2 to 3 minutes. Stir in red pepper. Add garlic and ginger (Rather than chopping, I use a garlic press for both.) Add cherry tomatoes, soy sauce and white wine. Cook until tomatoes are just turning soft and translucent about 4 minutes.
Top with peanuts and serve immediately with rice or soba noodles.