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Spiced Bok Choy and Tofu




Source of Recipe


ATKINS


List of Ingredients




1 tablespoon peanut or vegetable oil
1 tablespoon dark sesame oil
9 cups (1 medium bunch) box choy, sliced crosswise, rinsed well and drained
4 cups sliced shiitake mushroom caps
1 cup sliced green onion
2 cloves garlic, minced
1 jalape�o chile, minced
1 tablespoon grated fresh ginger
3 tablespoons water
2 tablespoons soy sauce
1 tablespoon fish sauce
1 teaspoon granular sugar substitute
1 pound firm tofu, room temperature, cut into large dice

Recipe



1. Heat peanut or vegetable oil and sesame oil in a wok or large deep skillet over high heat. Add bok choy and mushrooms; stir-fry until tender and crisp, about 5 minutes. Add the green onion, garlic, jalape�o and ginger; stir-fry 1 1/2 minutes.
2. Meanwhile, mix water, soy sauce, fish sauce and sugar substitute together in a cup. Stir into bok choy mixture; top with tofu. Cover, and cook until just heated through, 1 minute.

For an extra-spicy entr�e, leave the seeds in the chile; remove seeds for a milder version (wear gloves to prevent irritation). Shiitake stems can be saved for flavoring stock but are inedible; discard after using.