Too bad you couldn't find the Thai mushroom soy, it goes well with a baby bok choy stir fry like this
Crisp, fresh, and bursting with loads of unexpected flavor, this Garlic Bok Choy Recipe is guaranteed to be your new favorite side dish. Ready in just 10 minutes, enjoy this easy vegetarian side dish with chicken, beef, or fish.
theforkedspoon.com
You can order it on
Amazon but be sure you order the right one and its at least twice what I just paid for it. I think I just paid $4.50 for this almost 24oz.
I dont find the need to cover the pan like she does. This is the kind of thing you need to experiment with to your liking
Most people split the baby bok choy in half depending on how big they are. They can have grit in them like mature bok choy and leeks, so any sizeable ones are best to rinse in cold water and dry cut-side-down on dishtowels. I leave tiny ones whole, they rarely have any grit. I will carefully cut any excess stalk away, but thats usually just a slight trim off the bottom, take too much off and the clusters will fall apart.
I will actually cut off any sizeable leaves, holding them to the very end of the stir fry, tossing them in, in the last minute or so. Otherwise what usually happens is your stalks/firm parts are nice and crunchy-ish still and the greens are totally wilted. That is totally normal for most people, but I'm a little more "detail oriented" and probbaly just weird...
I see you have the extra firm tofu there. I'm usually working with just "firm" tofu but extra firm is probbaly similar. Whether you are marinating for snacking like I mentioned in your other thread, stir frying or using in soup; I like to squeeze excess moisture out of it first. Cutting across the shorter length, if there is one, into about 1/2" thick slices, then arrange them on a dish towel doubled over for max absorption, then if there is room remaining of the folded dishtowel to lay over top...good, or use another folded/doubled dish towel on top, then a cutting board on top of that for even pressure, then weights. I keep a few thick yet flat cookbooks (I never read them anymore, they are literally kitchen weights!) I use to lay on top of the cutting board. After about a half hour you will see how much moisture was pressed out in to the towels. This makes the tofu ready to absorb sauces and flavors and also deep fry with less popping etc. from the water.
It actually deep fries really cool, almost like a chicken texture, you have to play with it to find your perfect doneness. I will sometimes deep fry, sort-of french fry sized strips and toss them in to a stir fry at the end just to get them coated with whatever stir fry sauce I'm using. it's a cool texture. Of course you can just add in the pressed and cut tofu directly to a stir fry.
Bon Appetite! I never say that but danged if I just didn't do that...
indaswamp
soup and Steve's,
Steve H
soup. Also some pork belly for Jeff,
jcam222
Indian dishes. Some thin cut lamb to try in some Pho.
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