Ingredients
- 1 tbsp peanut or vegetable oil
- 1 tbsp dark sesame oil
- 9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
- 4 cups sliced shiitake mushroom caps
- 1 cup sliced scallions
- 2 garlic cloves, minced
- 1 jalapeño, minced
- 1 tbsp grated fresh ginger
- 3 tbsp water
- 3 tbsp low-sodium soy sauce
- 1 tsp granular sugar substitute
- 1 lb firm tofu, at room temperature, cubed
Make it step by step
- Heat oils in a large skillet or wok over high heat.
- Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp.
- Add scallion, garlic, jalapeño and ginger, and stir-fry for 1½ minutes.
- Meanwhile, mix water, soy sauce and sugar substitute together in a cup.
- Stir into bok choy mixture, and top with tofu.
- Cover, and cook just to heat through, for 1 minute.
Nutrition and portions
Nutrition estimates and Zone blocks are not available for this recipe.
Ingredient substitutions and portion changes need a new calculation.
Recipe source
Adapted from Recipes Wiki by Recipes Wiki contributors, under CC BY-SA 3.0. Formatting adapted; listed quantities and instructions are retained from the source.
Contributor history and attribution
Cook times in the method are source guidance, not a record of testing in our kitchen. Check food temperatures and ingredient labels when cooking.