Description
This delicious, nutritious Bean Curd with Baby Bok Choy Stir Fry is a one-dish masterpiece! This vegan stir-fry can easily be made gluten-free, and you can get it on the table in about 30 minutes.
Ingredients
Scale
- 1 (6 ounce) package dried bean curd sticks
- 1 tablespoons vegetable oil
- 1 medium onion, sliced
- 2 cloves garlic, minced
- 2-inches fresh ginger, peeled, shredded
- ½ cup water
- 1 medium bell pepper, sliced
- 1 chili pepper, finely diced
- 3 tablespoons soy sauce
- 1 tablespoon plum vinegar (or rice vinegar)
- 3 heads baby bok choy, coarsely chopped
- 5 ounces mushrooms, sliced
- 3 cups cooked whole grain brown or red rice
Instructions
- Place dried bean curd sticks in a 9 x 13-inch dish and cover with boiling water. Place a dish over the sticks so that they stay submerged in the hot water. Soak in hot water for 20 minutes, until soft. Drain off water, and slice into pieces about 2-inches in length.
- Heat oil in a large skillet or wok. Add onion, garlic, ginger, and chopped bean curd and cook for 8 minutes, adding water as needed to avoid sticking.
- Add soy sauce, plum or rice vinegar, sliced bell pepper, and chili pepper, and cook for 3 minutes, adding additional water as needed to avoid sticking.
- Add bok choy and mushrooms, and cook 4- 5 minutes only until bok choy is tender, but remains bright green.
- Remove from stove and serve immediately with cooked brown or red rice.
- Makes 6 servings (about 1 cup stir fry + ½ cup brown or red rice).
- Prep Time: 15 minutes
- Cook Time: 16 minutes
- Category: Entree
- Cuisine: American, Asian
Nutrition
- Serving Size: 1 serving
- Calories: 259
- Sodium: 650 mg
- Fat: 7 g
- Carbohydrates: 34 g
- Fiber: 3 g
- Protein: 16 g