Recipe For Stir Fry Bok Choy And Daikon On Crispy Tofu

Recipe For Stir Fry

As a common knowledge, stir-frying is known as a cooking technique quickly searing meat, vegetables or even a combination of both over very hot oil at high heat.  This method was long developed by the Chinese to make sure that the flavor, nutritional value and color are retained in the food during cooking. For the modern kitchen, stir-frying is really ideal.  It is quick, simple and delicious but relatively healthy for the entire family.  To aid you in getting started with this cooking technique, follow this recipe and begin to Stir-fry. This simple Chinese recipe for stir-fry will help you create a yummy but authentic Chinese stir-fry dish you can enjoy with your family.

STIR-FRIED BOK CHOY AND DAIKON ON CRISPY TOFU:  This recipe can be prepared in thirty minutes total including cooking time.  It can yield about four servings.  This has everything you want in a stir-fry, the delicious bok choy with its wonderfully creamy stems, the sharp radish, the crusty pan-fried tofu and of course a load of spices.  The Tempeh is a nutty fermented soybean cake that can also go fine with bok choy.  If you plan to use it in place of the tofu, toss it into the hot oil and stir until it becomes crispy for about five to seven minutes.  It will be great.

THE INGREDIENTS:

• One head bok choy (about one and a half pounds)
• Four tablespoons vegetable oil
• One block firm tofu (about one pound), cut into 1⁄4-inch slices and patted dry
• One onion, chopped
• One tablespoon minced garlic
•  One tablespoon minced ginger
• One to two fresh hot chilies, seeded and minced, if not available, a teaspoon of the Sriracha sauce found in Asian stores near you
• Eight ounces radish, cut into one fourth inch coins
• Two tablespoons soy sauce, or to taste
• Black pepper to taste

THE PROCEDURE:

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• Cut the leaves from the stems of the bok choy. Trim the stems as necessary, and then cut them into one inch pieces. Cut the leaves into wide ribbons and keep them separate from the stems.
• To begin frying, add two tablespoons of the oil in a large skillet or wok and heat over medium heat on your American stove. When it’s hot, add in the tofu, but work in batches to avoid overcrowding the pan. Continue cooking till the tofu is crisp and golden for about three to five minutes on both sides. You can flip over the tofu and cook for another three to five minutes on the other side to get the perfect crispiness. When the tofu slices are done and crispy transfer them to paper towels over a plate to drain the oil and reserve.
• Add the remaining two tablespoons oil to the pan and raise the heat to medium-high. When it’s hot, add the onion, the garlic, ginger, and chile and cook stirring, for just one minute until fragrant.  Add the bok choy stems and radish and cook, stirring occasionally, until they soften for about three minutes.
• Add the bok choy leaves and about one half cup of water.  Stir occasionally and cook until the liquid evaporates, while the radish and stems become fully tender for about five to ten minutes. You can add a little more water if necessary.  Test the softness of the radish and stems while cooking.
• Return the tofu to the pan and stir in the soy sauce, but sprinkle the black pepper for seasoning. Taste-test the dish and adjust the seasoning according to your desire.
• Serve immediately while hot with hot steaming rice.
• Enjoy this recipe for stir fry at home and have fun cooking. 

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