A stir fry is recipe that should be a staple in every student's kitchen. But really the beauty of a stir fry is the fact that you don't need a recipe. You can use whatever vegetable, whatever protein, whatever sauce in an combination you like. So what am I even doing here? Just going to provide a few suggestions.
This stir fry is nothing spectacular - it is the sauce that makes it special. It is a classic stir fry sauce that has been used in my family for years. It is simple and quick and is awesome with any vegetables. In honor of the New Food Challenge #2: Baby Bok Choy, the star of this stir fry is - you guessed it - baby bok choy. I have also been experimenting with tofu lately. It is extremely cheap and packed full of protein-goodness.
But just a warning, since this is from the family the exact measurements got lost along the way. So bare with me. Or have fun and give it a shot!
Baby Bok Choy and Tofu Stir Fry
- 2-3 Heads of Baby Bok Choy
- Handle of Snap Peas
- 1/3 pkg of Firm Tofu
- 1 Tbsp of Fresh Gingeroot
- 2-3 cloves of Garlic
- 3 Tbsp of Oyster Sauce
- 1/4 cup of Soy Sauce (actually probably start with less and add more as you please)
- 1 Tbsp of Corn Starch (optional)
- Pinch of Sugar
- Splash of Olive Oil
The most important thing to a quick stir fry, is having all your vegetables cleaned and cut ahead of time so when you start cooking, all you have to do is throw everything in!
In a hot pan (more preferably a wok!) throw in olive oil, garlic and ginger. Quickly after, add the tofu. Cook for a few minutes. Then add the bok choy and the snap peas stirring occasionally. Add the oyster sauce, soy sauce and sugar to the pan. Stir to coat the vegetables.
Cook until vegetables are tender (approximately a total of 8 minutes). Serve over noodles, rice or eat on its own!