I really got into Asian-ish cooking during the pandemic. I love how vegetable heavy it is and how adaptable the cuisine is to almost anything you have on hand.
I made a super easy Bok Choy and tofu dish with a super easy sauce.
This is what I had, Bok choy, garlic, ginger, tofu and some sauce I premade. The recipe is below.
I chopped it up.
I cooked the tofu in some oil. After it was brown I moved it to a plate.
Then I sautéed some garlic and ginger root and cooked the Bok Choy until it was just wilted.
Now add 1/2 to 2/3 cup of sauce and let that thicken.
Plate and serve can you see that yummy sauce? We ate this with rice.
I like to make this batch of stir fry sauce and have it on hand for quick meals or to clean out the vegetable drawer. This sauce recipe makes about 3 or 4 meals and uses just a few ingredients you can find at most supermarkets. You just put everything into a jar and shake it.
Stir Fry Sauce
- 1 1/2 cups chicken stock (or vegetable or mushroom stock)
- 1 tablespoon Shaoxing wine or dry cooking sherry
- 1 tablespoon brown sugar (or granulated sugar, maple syrup, agave)
- 2 teaspoons sesame oil
- 1/4 cup soy sauce (can sub gluten-free soy sauce or tamari)
- 1 1/2 tablespoons dark soy sauce (BBQ sauce works too)
- 2 tablespoons oyster sauce (or vegetarian or gluten-free oyster sauce)
- 1/4 teaspoon white pepper
- 1/4 teaspoon salt
- 4 tablespoons cornstarch
Combine everything in a jar and shake it up. Store leftovers in the refrigerator to use later. This makes enough for at least 3 meals for 4 people.
Store the extra in the refrigerator, it will keep for at least 2 weeks.
Phew, this was a long post. If you stuck with me to the end, thank you!
See you at pick up!
Mo