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Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce
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Chef :
Pawon Indo BuleTofu Shrimp Bokchoy Stir Fry in Ginger Sauce
Quick cooking in the hot summer days.
Ingredient
3 tablespoons
soy sauce
2 cloves
garlic, smashed then finely chopped
1/2 inch
ginger, smashed then finely chopped
3 tablespoons
water
1 tablespoon
Chinese cooking wine / Shao Xing Wine (optional)
1/2 tablespoons
sugar
1 teaspoon
cornstarch
1/2 inch
ginger, grated
1 teaspoon
sesame oil
Cooking instructions
* Step 1
Toss the tofu with soy sauce. Set aside.
* Step 2
For Ginger Sauce: Combine all the ingredients in a bowl and set aside.
* Step 3
Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer the tofu to a clean bowl.
* Step 4
Heat 1 teaspoon of oil in the same pan. Saute the bokchoy stems and carrot. Stir for about 1-2 minutes. Add the green onion (the white part), garlic and chopped ginger. Stir until fragrant.
* Step 5
Add shrimp and tofu. Stir until the shrimp changes color. Add the bokchoy leaves and green onions (green part). Stir for a while.
* Step 6
Whisk the ginger sauce to recombine, then pour it to the pan and bring to a simmer and get thickened. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.
Note: if there is a photo you can click to enlarge it
Tag
ginger
shrimp, peeled and deveined
baby bokchoy, separate the stem and leaves then cut them
medium size carrot, cut into matchsticks
firm tofu, cut about 1/2 inch cubes
soy sauce
garlic, smashed then finely chopped
ginger, smashed then finely chopped
green onion, separate the white and green parts, then cut them off
water
Chinese cooking wine / Shao Xing Wine (optional)
Sugar
cornstarch
ginger (grated)
sesame oil
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