Baby Bok Choy and Tofu in Marmalade Sauce
Marmalade is the shortcut ingredient that lends sweet flavor and citrusy brightness to this recipe. Serve over steamed rice.
1. Whisk together marmalade, soy sauce, cornstarch, and 2 Tbs. water in small bowl. Set aside.
2. Heat wok over high heat, until water droplets evaporate within 1 second. Add oil, then garlic and ginger. Stir-fry 2 minutes. Add tofu and chiles; stir-fry 3 minutes, or until tofu cubes are browned. Add bok choy, and stir-fry 2 minutes, or until bok choy starts to soften. Stir in marmalade mixture, and cook 2 minutes, or until sauce thickens. Stir in cashews.