Ingredients
- 2 tablespoons salt–reduced soy sauce
- 1 tablespoon dark brown sugar
- 1½ teaspoons cornflour (cornstarch)
- 1 tablespoon olive oil
- 4 spring onions (scallions), thinly sliced
- 2 tablespoons grated fresh ginger
- 3 cloves garlic, crushed
- 250 g (8 oz) fresh shiitake mushrooms, stems removed and caps quartered
- 250 g (8 oz) button mushrooms, halved
- 1 large bok choy, cut into eighths
- 400 g (14 oz) firm tofu, cut into cubes
Preparation
- Combine the soy sauce, sugar, cornflour and ½ cup (125 ml) water in a small bowl, stirring well.
- Set aside until needed.
- Heat 2 teaspoons of the olive oil in a wok or large non–stick frying pan over medium heat.
- Add the spring onions, ginger and garlic and stir–fry for 1 minute, or until tender.
- Add the shiitake and button mushrooms to the wok with ½ cup (125 ml) water.
- Cover and cook, stirring occasionally, for 5 minutes, or until all of the water has been absorbed and the mushrooms are tender.
- Remove to a plate.
- Heat the remaining olive oil in the wok.
- Add the bok choy and stir–fry for 5 minutes, or until tender.
- Return the mushroom mixture to the wok with the tofu, tossing to combine.
- Stir in the soy sauce mixture and stir–fry for a further 2 minutes, or until the tofu is heated through and the vegetables are coated in the sauce.
Serves 4
Preparation: 10 minutes
Cooking: 15 minutes
Source: Low Fat No Fat Asian Cooking
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