Spiced Bok Choy and Tofu
This dish is a simple 30-minute meal. For an extra-spicy entrée, leave the seeds in the jalapeño; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.
1 Tbs. peanut or vegetable oil
1 Tbs. dark sesame oil
9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
4 cups sliced shiitake mushroom caps
1 cup sliced scallion
2 garlic cloves, minced
1 jalapeno, minced
1 Tbs. grated fresh ginger
3 Tbs. water
3 Tbs. low-sodium soy sauce
1 tsp. granular sugar substitute
1 lb. firm tofu, at room temperature, cubed
- Heat oils in a large skillet or wok over high heat. Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp. Add scallion, garlic, jalapeño and ginger, and stir-fry for 1 1/2 minutes.
- Meanwhile, mix water, soy sauce and sugar substitute together in a cup. Stir into bok choy mixture, and top with tofu. Cover, and cook just to heat through, for 1 minute.