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Spiced Bok Choy and Tofu

This dish is a simple 30-minute meal. For an extra-spicy entrée, leave the seeds in the jalapeño; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.

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This dish is a simple 30-minute meal. For an extra-spicy entrée, leave the seeds in the jalapeño; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.

Servings
Serving

Ingredients

  • 1 Tbs. peanut or vegetable oil
  • 1 Tbs. dark sesame oil
  • 9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
  • 4 cups sliced shiitake mushroom caps
  • 1 cup sliced scallion
  • 2 garlic cloves, minced
  • 1 jalapeño, minced
  • 1 Tbs. grated fresh ginger
  • 3 Tbs. water
  • 3 Tbs. low-sodium soy sauce
  • 1 tsp. granular sugar substitute
  • 1 lb. firm tofu, at room temperature, cubed

Preparation

  1. Heat oils in a large skillet or wok over high heat. Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp. Add scallion, garlic, jalapeño and ginger, and stir-fry for 1 1/2 minutes.
  2. Meanwhile, mix water, soy sauce and sugar substitute together in a cup. Stir into bok choy mixture, and top with tofu. Cover, and cook just to heat through, for 1 minute.

Nutrition Information

  • Serving Size SERVES 4
  • Calories 360
  • Carbohydrate Content 35 g
  • Cholesterol Content 0 mg
  • Fat Content 18 g
  • Fiber Content 8 g
  • Protein Content 25 g
  • Saturated Fat Content 2 g
  • Sodium Content 710 mg
  • Sugar Content 2 g
  • Trans Fat Content 0 g
  • Unsaturated Fat Content 0 g