Bok Choy Stir-Fry
Bok choy is a variety of the Chinese cabbage that doesn’t form heads. They have smooth, dark green leaf blades instead, forming a cluster similarly to mustard greens. Light and refreshing, bok choi is perfect for stir-frys. It cooks in a few minutes and adds color and texture to a variety of other ingredients.
This bok choy stir-fry is very basic: I used tofu and vegan shrimps, in a rice vinegar and hoisin sauce.
- 6 bok choi heads
- 1 cup vegan shrimps
- 1 block extra-firm tofu
- 2 tablespoons toasted sesame seed oil
- ¼ cup rice vinegar
- 2 teaspoons cornstarch
- 1 ½ tablespoons hoisin sauce
- Chili flakes, to taste
Prepare the sauce first: in a ramekin, mix the rice vinegar, hoisin sauce, and cornstarch until smooth.
Pat dry the tofu block and dice it. Transfer to a large skillet (or a wok) together with a tablespoon of toasted sesame seed oil. Heat to high. Season with chili flakes, to taste. Cook for 5-6 minutes, until the tofu is golden brown. Then, add the vegan shrimps and cook for another 2-3 minutes, until they’re soft. Take off the heat, transfer to a different plate and set aside.
Rinse and dice the bok choy. Transfer them to the same skillet you’ve used to cook the tofu, with the remaining oil. Heat to medium, until the bok choy starts to wither. Add the sauce, and, as it starts to thicken, mix in the tofu and shrimps.
Serve hot or cold. Enjoy!