Stirfry... My Way

After making Fat Free Vegan's Ginger Garlic Bok Choy, I decided to add some more veggies to it and make it into some type of Oriental stirfry.  I am not sure if it is Korean or Chinese or what.  All I know is that my meat-eating husband really liked it.  It was absolutely delicious!  On a side note, I only post dishes here if he gives them a thumbs up.  This is a nice dish to make when you have friends over.  Get them to help out by washing  and chopping the vegetables.  The prep is the most time-consuming part of this meal.  It is easy to sit and eat.  Just put it in a bowls over short-grained brown rice.  

Ingredients:



4 baby bok choy (about 1 pounds)

1 zuchini, chopped 1/2 in. pieces

extra firm tofu, baked

1/2 bunch aspargus, chopped 1/2 in. pieces, tough ends snapped off

1 portabella mushroom, chopped 1/2 in. pieces

1 small can bamboo shoots

1 can baby corn

4 green onions, chopped 1/2 pieces
1 tablespoon garlic paste
1 tablespoon ginger paste
1/4 cup water
1 tsp. dark sesame oil
1 tbsp. soy sauce
1 tbsp. rice wine or sherry (optional)

 Prepare the baby bok choy by washing it well and chopping it into bite-sized pieces. Chop all other vegetables. Splash a little of the water into a wok or deep skillet, heat, and throw in the chopped vegetables.   Sauté for about 3 minutes and then add the cubed tofu, ginger and garlic.  Cook until bok choy is bright green, the mushrooms have exuded their juices and the zuchini is still slightly crisp.  Try not to over cook.  Some people prefer Napa cabbage.  It has a lighter flavor and texture than baby bok choy, but I feel like baby bok choy holds up better in a stir fry.  I prefer my vegetables on the crispy side rather than the mushy side.

Make sure you add some kochu chang.  That is the secret ingredient.  It adds a kick to this dish.  You can get it at a good Oriental Food store.  We have to travel and hour to get it, but it is definitely worth the drive.