Week 14--Bok Choy

If you have ever eaten good-quality Chinese food, chances are you have tried Bok Choy.  What's special about this vegetable aside from its delicious sweetness is that it contains glucosilnolates, compounds that have been reported to prevent cancer.  It is also a great source of Vitamin A and Vitamin C.  It is best stir-fried but you can also make it into salads and soups.  For this week's recipe I created a Bok Choy Tofu stir fry with chili garlic sauce.  Here is what you will need

Ingredients


1lb bok choy trimmed
2 1lb blocks of extra firm tofu (choose organic)
4 large cloves of garlic sliced
1tsp sesame oil
1TB soy sauce
1/4 cup oyster sauce
1TB chili garlic sauce
juice of 1/2 lemon
1/4 cup water

Directions


1. Cut blocks of tofu and place among 2 sheets of paper or cloth towels.  Press with a weight.  When drained cut into 1/2 inch cubes

2. In a small bowl combine oyster sauce, chili sauce, soy sauce, and lemon juice.  Set aside

3. Heat a medium skillet or wok at high heat and add sesame oil.  Add garlic and stir fry for a minute.  Add tofu and cook until this begins to turn golden brown.  Once it begins to brown remove from pan and set aside.

4. In the same skillet or wok add bok choy and water.  Cover and let steam for 3 to 5 minutes or until bok choy begins to get tender but is not fully cooked.

5. Add sauce and tofu and continue to stir fry until well combined and heated thoroughly (~ 5 to 7 minutes)

6. Serve immediately with steaming rice or quinoa.

7. Enjoy!