Easiest Way to Prepare Appetizing Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce. 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).

All you need for a balanced meal is tossed together in this one-dish dinner. 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. You can cook Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce using 16 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

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

Stir in the bok choy greens, place the tofu on top, and cover. Serve this over noodles or rice for a quick and easy weeknight dinner. Shrimp Stir Fry With Egg Noodles. Broccoli, red bell pepper, water chestnuts, baby corn, and bamboo shoots are stir-fried with cooked shrimp and served over Chinese egg noodles.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce step by step

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..

I need to be gluten-free so rice noodles, Asian sauces, and spices are common items in our pantry. Combo of pork and shrimp was excellent. Add bok choy and sprinkle with salt. Return the shrimp to the pan and add the sweet ginger chili sauce, tossing to combine. Bok Choy with Garlic and Oyster Sauce is a quick and easy bok choy recipe that you can make for lunch or dinner.