Recipe courtesy of Hmong Farms/ Flat Mentor Farms
Boc choi, also known as Pac choi among other names, is in the mustard family. It's been cultivated in China since the 5th century. Boc choi is very versatile and can be simply cut up and cooked leaves and all. Choose unblemished leaves and firm stalks for best results, and blanch before stir-frying.
Shopping List
- 1 pound tofu
- 4 medium stalks baby boc choi
- 4 scallions (with tops)
- ¼ cup vegetable oil
- 1 (4 oz) can button mushroom drained (reserve liquid)
- 3 tablespoons oyster sauce
- ½ teaspoon chicken or vegetable bouillon
- 1 tablespoon cold water
- 1 tablespoon cornstarch
Make It
- Cut tofu into ¾ inch cubes, drain thoroughly.
- Cut baby boc choi (with leaves) into ¼ inch slices and cut scallions into 2” pieces.
- Heat 2 tablespoons of the oil in a wok or 10” skillet over medium high
heat until hot.
- Cook tofu, stirring carefully 3 to 5 minutes. Remove and set aside.
- Add remaining oil and the boc choi to wok. Stir-fry over medium-high heat 2 minutes.
- Add mushrooms. Add enough water to reserve liquid to measure ½ cup. Stir liquid, the oyster sauce and bouillon into vegetables. Heat to boiling.
- Mix water and cornstarch, stir into vegetable mixture. Cook and stir until thickened about 1 minute.
- Stir in tofu and scallions. Heat until hot.
- Serve over rice.
