炒白菜蘑菇和豆腐 (Chinese)
/chǎo báicài mógū hé dòufu/
供应 四 /tígōng sì/
Serves 4
チンゲンサイのキノコと豆腐、揚げを炒め (Japanese)
/chingensai no kinoko to tōfu, age o itame/
四を提供しています /shi o teikyō shite imas/
A. Serve with other dishes, rice, or sesame seed dressing on a salad.
B.
1 pound (450 g) organic baby bok choy
4 tsp. (20 ml) olive oil
2 chopped garlic cloves
1 tsp. (5 ml) minced ginger
5 organic mushrooms, whipped clean of any dirt, cut into pieces
2 Tbs. (30 ml) dry sherry or rice wine
2 Tbs. (30 ml) soy sauce or gluten-free liquid amino
2 tsp. (10 ml) sesame oil
7 ounces (200 g) organic firm tofu, press to remove water, cut into cubes
一 1. Trim the bases of the bok choy and separate outer leaves. Rinse and dry in a salad spinner.
二 2. Heat a wok or large frying pan over medium-high heat.
三 3. Add the oil, garlic, and ginger, stir.
四 4. Add the mushrooms and stir-fry until they are beginning to brown
五 5. Add the tofu cubes and stir-fry a few minutes.
六 6. Add rice wine, cook 30 seconds.
七 7. Add bok choy leaves and stalks, cook until wilted.
八 8. Add soy sauce/liquid amino and sesame oil. Cook and toss until the bok choy is tender.
いただきます
/itadakimas/ (Japanese)
(Phrase used before eating)
-modified "Sunset Magazine"
