Recipe - Baby Bok Choy With Mushrooms And Tofu

1 pound Firm tofu; drained
2 tablespoon Cornstarch
3 tablespoon Vegetable oil
One half cup Vegetable broth
6 sl Fresh ginger root; cut or sliced up
8 Baby bok choy; halved
lengthwise

SAUCE
One half cup Vegetable broth
One fourth cup Oyster sauce
2 tablespoon Soy sauce; low sodium
2 teaspoon Cornstarch
2 teaspoon Sugar
2 teaspoon Sesame oil
One half pound Medium size shiitake
mushroom; stems removed

OPTIONAL TOPPING
1 small Green onion; diagonally
cut or sliced up

On paper towels, pat tofu dry on all sides. Cut tofu crosswise into
1/2inch thick slices. On small plate, place cornstarch.

Heat nonstick wok or large skillet over medium heat until hot. Add 2
tablespoons oil and swirl to coat pan. One at a time, dip tofu slices into
cornstarch to coat cut surfaces and place in wok. Fry until well browned on
one sideabout 5 minutes . Turn tofu slices and fry other sides until well
borwned. Transfer tofu to center of large serving platter; cover with foil
and keep warm.

Add broth and gingerroot to wok and heat to boiling. Add bok choy; cover
and cook until tender and most of broth evaporatesabout 5 minutes.

Meanwhile, prepare Sauce. In small bowl, combine vegetable broth,
oysterflavored sauce, soy sauce, cornstarch, sugar and sesame oil.

With slotted spoon or pancake turner, remove bok choy and place, cut sides
down, around rim of platter with tofu; cover and keep warm. Discard ginger
slices and any remaining broth.

Reheat wok over high heat until hot. Add remaining 1 tablespoon oil and the
mushrooms. Stirfry mushrooms until softenedabout 3 minutes. Restir Sauce
and pour over mushrooms; cook, stirring constantly, until thickened and
bubbly. Transfer mushrooms from Sauce and place over tofu. Pour Sauce over
all. Garnish with green onions, if desired.

Recipe by: Country Living (March 1998)

Posted to recipeludigest by "Nesb2@aol.com" Nesb2@aol.com on Mar 22,
1998