Recently in my weekly CSA boxes I’ve been getting a LOT of bok choy. About a pound a half each week. I like bok choy but I can’t say I frequently buy it and cook with it. So I’ve been looking for some fun recipes and alternate ways to prepare it. Today’s dish is actually a pretty predictable Chinese influenced dish. It isn’t particularly Chinese per se, but influenced definitely. And I cooked it in a wok. 

I think this would be great over rice. I forgot to make any rice since I was trying to quickly make lunch (and was starving!). It was fantastic solo though also. Very easy and a great way to eat a lot of veggies! Enjoy!

Ingredients:

• 1 package firm or extra firm tofu
• ~4 T. vegetable, canola, or peanut oil
• 2 t. chile spice
• 1 red bell pepper, diced
• 4 cloves garlic, minced
• 5 green onions, cut into thin slices
• 1.5 lbs of bok choy, roughly chopped
• 4 T. water
• 6 shitake mushrooms
• 1 small can water chestnuts
• 4 T. soy sauce
• 2 t. sugar
• 2 t. corn starch mixed with 2 t. water

1. Ensure tofu is very dry. Cut into cubes.
2. Heat 2 T. oil in a wok, add the chile powder, then add the tofu.
3. Sauté for ~5 minutes or until nicely browned and crisp on outside, remove from pan and set aside.
4. Heat remaining 2 T. oil in wok, add red bell pepper, garlic, and green onions. Sauté until beginning to be fragrant and just tender, a few minutes. Add chopped bok choy and mix together. Add water, stir, then cover and cook ~5 min. until bok choy is tender.
5. Add all remaining ingredients. Mix and cook until sauce thickens slightly, a few more minutes. Serve plain or with rice or noodles.