Bok Choy With Bean Curd
Bok Choy with Bean Curd
1 pound bean curd (tofu)
4 medium stalks bok choy
4 scallions (with tops)
1/4 cup vegetable oil
1 (4 ounce) can button mushrooms, drained (reserve liquid)
3 Tbspoyster sauce
1/2 tps instant chicken bouillon
1 tablespoon cold water
1 tablespoon cornstarch
Cut bean curd into 3/4-inch cubes; drain thoroughly
Cut bok choy (with leaves) into 1/4-inch slices
Cut scallions into 2-inch pieces
Heat 2 Tbspof the oil in wok or 10-inch skillet over medium-high heat until hot
Cook bean curd, stirring carefully, 3 to 5 min
Remove bean curd
Add remaining oil & the bok choy to wok; stir-fry over medium-high heat 2 min
Add mushrooms
Add enough water to reserved liquid to measure 1/2 cup
Stir liquid, the oyster sauce & bouillon into vegetables; heat to boiling
Mix water & cornstarch; stir into vegetable mixture
Cook & stir until thickened, about 1 minute
Stir in bean curd & scallions
Heat until hot
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