Provider Farm

From our fields, for your family

Bok Choi stir fry

Course: 
Works for any veggie you have on hand. Super quick when in a pinch. Serve with rice, make extra and make fried rice the next day. Bok choi can trap soil at its base, chop off the base where the leaves attach and soak the bok choi in a bowl of water and then swirl around to get any grit out.
Ingredients: 
  • chopped scallions, onions, garlic, or garlic scapes, any combo, about 1/2 cup
  • one bunch bok choi, washed and chopped
  • 1/2 c. chopped mushrooms
  • oil
  • 1 block firm tofu, or other protein
  • soy sauce
  • rice wine vinegar
  • toasted sesame oil
  • siracha, if you like
Directions: 

Drain tofu and wrap in towels and press with some heavy books to remove additional moisture. You can do this several hours in advance, or if you are like me, 15 minutes in advance.
Cube tofu and toss with a couple glugs of soy sauce, rice wine vinegar and about a teaspoon of sesame oil. Add a squirt of siracha if you like. Let marinate while you chop veggies.
Heat oil in wok or other deep pan and add garlic and onion. Fry for a couple of minutes and add tofu or other protein. Cook until tofu begins to brown or protein is cooked through. Add mushrooms and cook for a couple minutes and then add bok choi and cook until bok choi is wilted. Season with soy sauce and vinegar and cook a few more minutes. Turn off heat and add a couple teaspoons of sesame oil.

Credit: 
Kerry