My apologies for not posting on Monday. Was recovering from vacation…funny how a restful weekend can jam up your week a bit. I had an awesome time.
Anyway, this week is VEGAN week. YAY! All recipes will be vegan.
Asian Greens with Teriyaki Tofu Dressing
Preparation Time: 15 minutes
Total Cooking Time: 20 minutes
1 1/2 pounds baby bok choy
1 pound choy sum
15 1/2 oz. snake beans, topped and tailed
1/4 cup oil
1 onion, thinly sliced
1/3 cup soft brown sugar
1/2 ts ground chili
2 TB grated fresh ginger
1 cup teriyaki sauce
1 TB sesame oil
1 pound 5 oz. tofu, drained
1. Cut baby bok choy and choy sum into thirds. Cut beans into 4 inch lengths.
2. Heat wok over high heat, add 1 TB oil, swirl to coat side. Cook onion in batched for 3-5 minutes, until crisp. Remove with slotted spoon and drain on paper towels.
3. Heat 1 ts of oil in wok, add half the greens and stir fry for 3 minutes, until wilted. Remove an keep warm. Repeat with remaining oil and greens. Remove. Drain liquid from wok.
4. Add the combined sugar, chilli, ginger and teriyaki sauce to wok; bring to boil. Simmer for one minute. Add sesame oil and tofu; simmer for 2 minutes turning tofu once (it will break apart). Divide greens on serving plates and top with dressing. Sprinkle with fried onion (optional).