Preparation:
Bok choy, also known as Chinese chard, is a favorite in Asian cuisines. Cut tofu into 3/4-inch cubes; drain thoroughly. Cut bok choy (stems and leaves) diagonally into 1/4-inch slices. Cut onions into 2-inch pieces.Heat 2 tablespoons oil in wok or 10-inch skillet over medium-high heat until hot.
Cook tofu 5 minutes, stirring carefully; remove tofu. Add 2 tablespoons oil, the bok choy and onions to wok. Cook over medium-hig heat 2 minutes.
Stir in mushrooms.Add enough water to reserved mushroom liquid to measure 1/2 cup. Stir mushroom liquid and oyster sauce into vegetables. Heat to boiling. Mix cornstarch and water; stir into vegetable mixture. Cook and stir about 1 minute or until thickened. Stir in tofu and onions. Heat until hot. |
