Recipe of Favorite Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

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The ingredients needed to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:

1. Take 4 oz shrimp, peeled and deveined
2. Prepare 1/2 lb baby bokchoy, separate the stem and leaves then cut them
3. Get 1 medium size carrot, cut into matchsticks
4. Make ready 1/2 lb firm tofu, cut about 1/2 inch cubes
5. Get 1 teaspoon soy sauce
6. Prepare 2 cloves garlic, smashed then finely chopped
7. Get 1/2 inch ginger, smashed then finely chopped
8. Prepare 2 green onion, separate the white and green parts, then cut them off
9. Get For Ginger Sauce:
10. Prepare 3 tablespoons soy sauce
11. Get 3 tablespoons water
12. Make ready 1 tablespoon Chinese cooking wine / Shao Xing Wine (optional)
13. Get 1/2 tablespoons sugar
14. Make ready 1 teaspoon cornstarch
15. Prepare 1/2 inch ginger, grated
16. Take 1 teaspoon sesame oil

Add the tofu and green onions and stir until coated with aromatics. Bok Choy and Baked Tofu Stir-Fry in Ginger-Citrus Sauce This is a very light sauce, with just a hint of citrus. For a bolder citrus flavor, add a teaspoon of grated orange peel during the last minute of cooking. Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine.

Steps to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:

1. Toss the tofu with soy sauce. Set aside.
2. For Ginger Sauce: Combine all the ingredients in a bowl and set aside.
3. Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer the tofu to a clean bowl.
4. Heat 1 teaspoon of oil in the same pan. Saute the bokchoy stems and carrot. Stir for about 1-2 minutes. Add the green onion (the white part), garlic and chopped ginger. Stir until fragrant.
5. Add shrimp and tofu. Stir until the shrimp changes color. Add the bokchoy leaves and green onions (green part). Stir for a while.
6. Whisk the ginger sauce to recombine, then pour it to the pan and bring to a simmer and get thickened. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.

For a bolder citrus flavor, add a teaspoon of grated orange peel during the last minute of cooking. Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine. Heat up wok or skillet and add cooking oil. Stir-fry the shrimp until pink and just cooked and remove. Use oil left in pan and sauté the ginger root and green onions until fragrant.

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