Tofu and Pak Choi Stir-Fry
Pak choi (bok choy) is a main component of most stir-fries as it marries well with the flavors of garlic and ginger. Rich in vitamins A and C, pak choi is also a good source of potassium.
1/3 c soy sauce
2 tbsp dry sherry
1 tbsp sesame oil
1 tbsp cornstarch
1 tbsp vegetable oil
2 tbsp minced garlic
2-3 tbsp peeled, minced fresh ginger
1/4 tsp dried crushed red pepper
1-2 heads pak choi, trimmed and thinly sliced (3-4 cups sliced)
5 oz sliced water chestnuts, drained
6-8 scallions, cut into 1-inch pieces
15 oz tofu, extra-firm, drained, cut into 3/4-inch pieces
Combine first 4 ingredients in small bowl; mix well and set aside.
Heat vegetable oil until very hot in large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until fragrant, about one minute. Add pak choi and stir-fry until just wilted, about 2 minutes. Add water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour soy mixture into pan. Stir-fry until liquid boils and thickens, about 1 minute.
Serves 4.
Hands on! How to Prepare and Store Fresh Ginger
Fresh ginger root is one of those ingredients where the dry, spice-rack only vaguely resembles the fresh product … once you become familiar with the taste of fresh ginger, you will scoff at the powdered! Most grocery stores now carry fresh ginger root in the produce section – the root resembles gnarled, stubby toes, pale beige in color. Look for roots that are plump with smooth skin – shriveled ones indicate old age … not a desirable quality. Store, unwrapped, at room temperature, or in a zipper bag in the freezer. Ginger root is best kept whole until just before using. Remove peel with a sharp knife – most peelers will not make it around the knobs and nubbins. Because of its potency, fresh ginger is usually thinly sliced, minced or grated for cooking. Special ginger graters exist, but a rasp or plane grater is infinitely more effective. Long and narrow, plane graters come in several grades from very fine to coarse – a fine or medium grade will also work well with other foods like cheeses and firm vegetables like turnips and carrots. They are exceptionally sharp … watch out for your knuckles…! Minced and grated ginger root are interchangeable in recipes.