Hey everyone, I hope you are having an amazing day today. Today, I will show you a way to prepare a distinctive dish, tofu shrimp bokchoy stir fry in ginger sauce. One of my favorites food recipes. This time, I will make it a bit unique. This will be really delicious.
I'm absolutely in love with this simple dish of pan-fried tofu, stir-fried bok choy, and a sweet-and-spicy Sichuan pepper sauce. You can use either regular or "baby" bok choy for this recipe. If you have a hard time finding bok choy, substitute Chinese cabbage (sometimes called Napa cabbage).
Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is one of the most well liked of recent trending foods on earth. It is appreciated by millions daily. It is simple, it’s fast, it tastes yummy. Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is something which I have loved my entire life. They are nice and they look fantastic.
To get started with this recipe, we have to prepare a few ingredients. You can cook tofu shrimp bokchoy stir fry in ginger sauce using 16 ingredients and 6 steps. Here is how you cook that.
The ingredients needed to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:
- Take 4 oz shrimp, peeled and deveined
- Make ready 1/2 lb baby bokchoy, separate the stem and leaves then cut them
- Get 1 medium size carrot, cut into matchsticks
- Make ready 1/2 lb firm tofu, cut about 1/2 inch cubes
- Get 1 teaspoon soy sauce
- Take 2 cloves garlic, smashed then finely chopped
- Take 1/2 inch ginger, smashed then finely chopped
- Take 2 green onion, separate the white and green parts, then cut them off
- Make ready For Ginger Sauce:
- Make ready 3 tablespoons soy sauce
- Make ready 3 tablespoons water
- Take 1 tablespoon Chinese cooking wine / Shao Xing Wine (optional)
- Take 1/2 tablespoons sugar
- Take 1 teaspoon cornstarch
- Make ready 1/2 inch ginger, grated
- Get 1 teaspoon sesame oil
Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine. Heat a large wok or deep skillet. Add a splash of water, if necessary to prevent sticking, and add the bok choy stalks, carrot, and ginger. Stir in the bok choy greens, place the tofu on top, and cover.
Instructions to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:
- Toss the tofu with soy sauce. Set aside.
- For Ginger Sauce: Combine all the ingredients in a bowl and set aside.
- 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.
- 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.
- Add shrimp and tofu. Stir until the shrimp changes color. Add the bokchoy leaves and green onions (green part). Stir for a while.
- 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.
In a wok or a large nonstick skillet over medium high heat. No stir fry needed and how easy is that. Blanch bok choy in boiling water. In a separate larger bowl, stir together the water, ginger, garlic, oyster sauce, soy sauce, brown sugar and red pepper flakes. Heat the oil in a large skillet or wok over medium-high heat.
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