225g Short Grain Rice (450g cooked)
225g Water
400g Tofu
250g Bok Choy, shredded
150g Peppers
110g Mushrooms
140g Water Chestnuts
2 Cloves Garlic
55g Soy Sauce
55g Water
1 Tbsp Rice Vinegar
1 Tbsp Cornstarch
1 tsp Chili Sauce
1 tsp Ground Ginger
Heat oil in a wok. Stir fry garlic for 30 seconds until it begins to get aromatic. Add peppers and cook through. Add mushrooms, water chestnuts, and bok choy. Cook until bok choy is crisp. Mix cornstarch with soy sauce and rice vinegar in a bowl until dissolved. Add mixture, chili sauce, and ginger to the wok. Add tofu and stir to incorporate all ingredients. Reduce heat to low and cook a few minutes until liquid thickens. Serve over rice.
Yield: About 1650g
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