Recommendation to Cooking Appetizing Chinese Stir-Fry Tofu Bokchoy
Hoping to dine Chinese Stir-Fry Tofu Bokchoy a best restaurant's, but for a few causes are not able to go to restaurants. This recipe is going to guide you with helpful instructions on cooking a Chinese Stir-Fry Tofu Bokchoy like a famous chef made.
We hope you got insight from reading it, now let's go back to chinese stir-fry tofu bokchoy recipe. To cook chinese stir-fry tofu bokchoy you only need 9 ingredients and 4 steps. Here is how you do it.
To cook an unforgettable Chinese Stir-Fry Tofu Bokchoy, below are the ingridients needed:
- Use 1-2 of Firm/hard tofu.
- Get Bunch of bok choy.
- Use 1 tbsp of cooking oil.
- Prepare 1 tbsp of minced garlic.
- Prepare 4 of thin slices of ginger - julienned.
- Prepare Dash of ground white pepper.
- Prepare 1 tbsp of mushroom or oyster sauce.
- Prepare To taste of chicken stock granules.
- Take 2 tsp of sesame oil.
After preparing the materials, now you are good to prepare your 5-star Chinese Stir-Fry Tofu Bokchoy by following the instructions below:
- Thumb rules when Stir-Frying vegies 1. Heat Wok & Cooking oil well. 2. Use HIGH HEAT. 3. Prepare everything ready at your station so you dont have to run here and there looking for everything you need because frying with high heat you might over cook your dish. 3. Add sesame oil last..
- Prepare all ingredients ready. Half the tofu if its thick then cut into equal cube. Not too small as tofu can break easily. Clean bok choy before Cutting..
- Heat oil in a wok over high heat. Use Enough oil to few seconds sauté garlic and julienned ginger. Then add cubed tofu right away. Stir one or two times then Let it sit for a minute to lighly brown sides of the cubed tofu before turning it again. Sprinkle a dash of ground white pepper. Stir..
- Add bok choy. Stir fast. Season with mushroom or oyster sauce. Taste. Add chicken stock granules if necessary. Stir fast again, turn off the heat right away a minute or two after that. Avoid over cook your vegies. Add sesame oil now and stir (mix well) before plating. Note: Sesame oil can be added to your dish before or after the heat is off - just before plating..
When the bok choy has begun to wilt, stir in the salt, sugar, sesame oil, and white pepper. Now add the water and fresh tofu skins (bean threads). It's important to keep the tofu skin on top of the bok choy so that it doesn't touch. Unlike my previous post on bok choy stir fry where the bok choy is blanched, this recipe requires a bit more practice to master. Here, the bok choy is going straight into the frying pan, so timing is crucial.
Recipe : Chinese Stir-Fry Tofu Bokchoy
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