YumYum Divas YumYum Recipes: Bok Choy Portabella Mushrooms and Tofu, contributed by phicks

Recipe Title: Bok Choy Portabella Mushrooms and Tofu

Contributed by: phicks

Note from the Diva
Here's one I've made many times-no meat

We prepared this recipe on our wok. It can also be prepared in a large pot or pan on the stove top, or in a large covered dish in a microwave oven.

List of Ingredients
3 lbs. Bok Choy
1 lb. Portabella Mushrooms
1 lb. Onions
1 lb. Carrots
1 lb. Tofu, firm block
2 tbsp. Garlic, crushed (6 cloves)
1 tbsp. Ginger, ground
1 Chipotle Pepper
4 Dates, pitted
1/4 cup Soy Sauce
1-2 tbsp. Corn Starch
3 cups Brown Rice cooked in 6 cups water

Preparation
Begin by heating water for the rice in a pot on the stove top.

While the water is heating, wash, clean, and peel the vegetables.

When the rice water begins to boil, add the rice, cover, and lower the heat to simmer. When all the water is absorbed, remove from the heat.

In the container of a high speed blender, place 1 cup of water, the garlic, dates, chipotle pepper, about 1/4 of the onions and a carrot. Cover and blend until all the pieces are ground into a smooth mixture.

Coarsely dice the remaining onions, and slice the carrots.

Place the onions and carrots in the wok along with the ginger and the blender contents, and stir fry until the onions become semi translucent.

Cut the bok choy and portabella mushrooms into bite sized pieces or strips and add to the wok. Continue to stir fry until the bok choy and mushrooms become tender.

Cut the tofu block into 1/2 inch or smaller cubes.

Mix the soy sauce and corn starch together until smooth. If there is a lot of liquid in the veggies use 2 tablespoons of corn starch.

Add the tofu and soy sauce mix to the wok, lower the heat to simmer and mix until the sauce thickens (about a minute or two). If the liquid does not thicken enough, mix another tablespoon of cornstarch with a little water and some of the liquid from the wok. Add to the wok and mix again until the liquid thickens into a sauce.

Turn off the heat.

Serve on a bed of brown rice and enjoy!

Cookbook Category
Entree

Special Equipment Needed: Wok or can be adapted to a large pan

General Cooking/Prep Method
Stir Fry

Extra Features of Recipe
Difficulty Level-Quick & Easy
Low Calorie
Low Cholesterol
Low Fat
Low or No Sugar
Vegetarian/Vegan

Image
(Image by TwinLakesChef)
"'phicks'"
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