Bok Choy Stir-Fry with Mushrooms and Tofu

Makes 4-6 servings

Ingredients

1 package of firm tofu (use extra firm if you want your tofu to be more crispy)

6-7 bok choy heads, washed and trimmed

15-20 dried Chinese mushrooms

Vegetable or canola oil

4 cloves garlic, minced

1-2 tbs ginger, minced

1/3 cup oyster sauce

1-2 tbs soy sauce

1/4 cup cornstarch slurry (1/4 cup water + 1 tb cornstarch mixed)

1. Rehydrate the dried mushrooms by soaking them in bowl of warm water for about 30 minutes.

1. Wash the tofu and pat dry. Cut the tofu into cubes or rectangles. In a pan or wok over medium-high heat with about 2-4 tbs of oil, saute the tofu on all sides for about 10 minutes, or until slightly browned. Remove from the pan and set aside.

2. Pour in about 1 tb of oil in the same pan, and saute the ginger and garlic. Add in the bok choy and cook for about 2 minutes. Add in the mushrooms and cook for another 2 minutes.

3. Add in the oyster sauce and soy sauce and stir fry for about 3 minutes. Add in the cornstarch slurry.

4. Cook everything for about 1-2 more minutes, then add the tofu. Enjoy with rice!