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© 2018 Ching He Huang. All rights reserved.

Fried Tofu And Baby Bok Choy In Vegetarian Oyster Sauce

Serves : 2 Preparation 5 mins Cooking 6 mins Total 11

Nutrition facts: 479.00 calories 28.60g protein 12.20g carbs 5.00g sugars 34.90g fat 3.30g 2.90g fibre 1088.00mg sodium

Ingredients: 2 tablespoons Groundnut oil 2 cloves, crushed, peeled and roughly chopped Garlic 1 inch piece of fresh root, peeled and grated Ginger 1, deseed one half and leave seeds in other half, sliced Red cayenne chilli 200g, slice in half Fried tofu pieces 350g leaves, washed, leaves separated, drained Baby pak choy 1 small handful, slice the ends Shimeji mushrooms 2-3 drops Cold water 2 tablespoons Vegetarian oyster sauce 1 tablespoon Shaosing rice wine 1 tablespoon Low sodium light soy sauce 1 tablespoon Rice vinegar 1 tablespoon Toasted sesame oil 1 large, greens sliced, used for garnish Spring onion A healthy dinner in minutes.

Fried Tofu And Baby Bok Choy In Vegetarian Oyster Sauce

Serves : 2
Preparation time 5 Minutes
Cooking time 6 Minutes

per serving

Cals

479.00

Protein (g)

28.60

Carbs (g)

12.20

Sugars (g)

5.00

Fat (g)

34.90

Sat Fat (g)

3.30

Fibre (g)

2.90

Sodium (mg)

1088.00

vegetarian

Source from

Ching He Huang Web Site

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About the recipe

A healthy dinner in minutes.

Ingredients

Groundnut oil - 2 tablespoons
Garlic - 2 cloves, crushed, peeled and roughly chopped
Ginger - 1 inch piece of fresh root, peeled and grated
Red cayenne chilli - 1, deseed one half and leave seeds in other half, sliced
Fried tofu pieces - 200g, slice in half
Baby pak choy - 350g leaves, washed, leaves separated, drained
Shimeji mushrooms - 1 small handful, slice the ends
Cold water - 2-3 drops
Vegetarian oyster sauce - 2 tablespoons
Shaosing rice wine - 1 tablespoon
Low sodium light soy sauce - 1 tablespoon
Rice vinegar - 1 tablespoon
Toasted sesame oil - 1 tablespoon
Spring onion - 1 large, greens sliced, used for garnish

Steps

Prepare the garlic, ginger and chilli. Prepare all the rest of the ingredients.
Heat a wok over high heat and when wok starts to smoke, add the groundnut oil. Give the oil a swirl and then add the garlic, ginger and chilli and cook stirring for a few seconds before adding in the fried tofu pieces. Cook stirring for less than 1 minute and then add in the baby Pak choy leaves. Toss cooking for a few seconds and add in the Shimeji mushrooms. Then add a few dashes of cold water around the edges of the wok to create some steam to help the vegetables cooks. Make a well in the centre of the vegetables and season with the vegetarian Oyster sauce, Shaosing rice wine, low sodium light soy sauce, clear rice vinegar and toss the vegetables in the sauces and coat them well.
Lastly season with toasted sesame oil and take off the heat. Transfer to a serving dish and serve with steamed Jasmine rice.

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Ingredients

Groundnut oil - 2 tablespoons
Garlic - 2 cloves, crushed, peeled and roughly chopped
Ginger - 1 inch piece of fresh root, peeled and grated
Red cayenne chilli - 1, deseed one half and leave seeds in other half, sliced
Fried tofu pieces - 200g, slice in half
Baby pak choy - 350g leaves, washed, leaves separated, drained
Shimeji mushrooms - 1 small handful, slice the ends
Cold water - 2-3 drops
Vegetarian oyster sauce - 2 tablespoons
Shaosing rice wine - 1 tablespoon
Low sodium light soy sauce - 1 tablespoon
Rice vinegar - 1 tablespoon
Toasted sesame oil - 1 tablespoon
Spring onion - 1 large, greens sliced, used for garnish