How to Prepare Delicious Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

How to Prepare Delicious Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce Delicious, fresh and tasty.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce. For Ginger Sauce: Combine all the ingredients in a bowl and set aside. I use a wok, but a large non-stick skillet is fine. The order of stir frying is tofu, veggies, shrimp and tofu, sauce, bok choy leaves and green onions.

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.

You can have Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce using 16 ingredients and 6 steps. Here is how you cook it.

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. You need 1 of medium size carrot, cut into matchsticks.

4. You need 1/2 lb of firm tofu, cut about 1/2 inch cubes.

5. Prepare 1 teaspoon of soy sauce.

6. It’s 2 cloves of garlic, smashed then finely chopped.

7. Prepare 1/2 inch of ginger, smashed then finely chopped.

8. You need 2 of green onion, separate the white and green parts, then cut them off.

9. You need 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. It’s 1/2 tablespoons of sugar.

14. You need 1 teaspoon of cornstarch.

15. You need 1/2 inch of ginger, grated.

16. You need 1 teaspoon of sesame oil.

Add the tofu and green onions and stir until coated with aromatics.

Remove tofu then set it aside.

Pour the prepared sauce, bring it to a boil and let it thicken.

Drizzle some sesame oil on top, season with fish sauce and ground white pepper then serve.

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..

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.

Add the bok choy stems first; stir fry for a few minutes or until the pieces start to turn a pale green.

Remove from the heat and transfer the bok choy to a serving dish.