I’ve spoken about The Woks of Life before as my primary source for all things Asian food. The recipes are quick, straightforward, and delicious every time, and the ingredients are readily available at the local Asian grocery story. I especially enjoy the vast “How To” section which covers everything from chopstick use to a detailed description of ingredients used in Asian food to cuisine-specific cooking tools.
Previously, I’ve made the spicy stir-fried rice cakes, shrimp fried rice, and other dishes from The Woks of Life which were consumed too quickly and missed their photo-op. This time, I wanted to make the stir fried bok choy with tofu skin, but couldn’t find tofu skin at the store because I didn’t check the freezer section (which they suggest you do). I substituted beech mushrooms for the tofu skin which gave it a totally different look, texture, and taste.
3 tbsp vegetable oil
1/2 inch piece ginger, grated
6 cloves garlic, minced
1.5 lb baby bok choy, rinsed, drained, and sliced in half
1 tsp sugar
1 tbsp sesame oil
3 tbsp water
8 oz beech mushrooms, separated from stalk
1.5 tsp cornstarch dissolved in 4 tsp water
See here for the full recipe and add mushrooms instead of tofu skin. This dish came together in less than 10 minutes and was a nice compliment to a spicy noodle dish which I’ll feature in the coming weeks.