Oyster sauce makes any food taste extra special.
Ingredients:
8 large bok choy stalks
14 ounces of firm tofu
2 tablespoons of cornstarch
3 shallots
4 tablespoons of vegetable oil
2 tablespoons of oyster sauce (I prefer Lee Kum Kee)
1/2 teaspoon of salt
Method:
1. Remove leaves from bok choy stems. Cut leaves into 2-inch pieces; cut stems into 1/4-inch diagonal slices (do not combine leaves and stems). Cut tofu into 1/4-inch slices. Coat tofu with cornstarch. Cut shallots into thin slices.
2. Heat wok or 12-inch skillet over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add 2 pieces tofu; cook 1 minute, turning once. Repeat with remaining tofu, removing tofu as necessary. Return tofu to wok. Add oyster sauce; toss until tofu is evenly coated. Remove tofu from wok.
3. Heat wok over high heat. Add 2 tablespoons vegetable oil; rotate wok to coat side. Add shallots; stir-fry 30 seconds. Add bok choy stems and salt; stir-fry 1 minute. Add tofu and bok choy leaves; cover and cook 1 minute.
Happy Cooking 🙂
cooking with Fade 