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Side Dishes

Bok Choy & Vegetable Stir-Fry
1 pkg extra-firm tofu, (or 1 pound chicken breasts, cut into thin strips, or 1 pound medium shrimp, peeled and deveined).
1 tablespoon Olive oil
3 tablespoons Soy sauce
1 medium onion, sliced
2 each garlic cloves
2 teaspoons Minced fresh ginger
1 pkg mung bean sprouts
4 cups snow peas
1 each small head Bok choy or baby bok choy, chopped
1 each red pepper, sliced
1 pkg Asian style Frozen mixed vegetables
2 cups hydrated rice noodles or 2 cups cooked brown rice
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Bok Choy & Vegetable Stir-Fry

Bok Choy & Vegetable Stir-Fry

Bok Choy & Vegetable Stir-Fry
One Star Guiding Stars
  • Servings:Serves 4
  • Prep Time:15 minutes
  • Cook Time:15 minutes
1. Drain liquid from tofu and place on a clean kitchen towel. Slice into 8 pieces. Place a second clean kitchen towel over the slices and gently press to squeeze more liquid out of the tofu, then cut into cubes.
2. Heat 1 tablespoon oil in a wok over medium-high heat. Brown tofu until cooked through (about 5 - 6 minutes). Add 1 tablespoon soy sauce as you cook.
3. Remove tofu from wok and set aside. In the wok, cook onion, garlic and ginger until onion is translucent. Add remaining ingredients and rest of soy sauce. Saute, stirring continuously, over high heat until vegetables are bright in color and tender-crisp (about 5 - 6 minutes). Serve stir-fry over noodles or rice.