Bok Choi, Fried Tofu and Mushrooms
It's amazing the amount of crap you can pack into a day really. When I'm not at work I'm amazed at how the days roll along and what I can do in a day. I can't always tell you which day of the week it is but who cares if it's a week-day or not.
For example:
You can watch a lot of movies in one day when you're motivated.
You can paint an entire floor of your house.
You can make jam and can it - a lot of it.
You can read an entire book in the right mood.
... Yeah... in 1 day. That's only the beginning.
I haven't done all of them yet but it doesn't mean I won't. I won't bore you with the stupid details of my day yesterday but it was one of those 'fit-in-as-much-as-you-can' days. It's been a heat wave here for a while and it's continuing for another 'while'. So I cooked as much as I could on the coolest day of the week. Satisfied.
Now I have more time for movies, books, friends, trees, cool beverages and general lolling.
Yeah, so I've actually made this 3 times over the past two weeks. Ummm, yeah. I kinda like it. I wanted to blog it last week but didn't have a camera and I for one am not interested in a food blog with no pictures... what. So, now that I have a camera, I decided to make it again so that I could take pictures of it... and eat it. Because I love it. Yeah.
So, it's pretty simple. Few ingredients and just takes some time rather than skill... just my style. Just make sure that the tofu is dry before you put it in the wok. At the end of the whole process make sure you allow for the time needed to reduce the sauce. Be patient... it will reduce... and you will be so happy. End of.
Bok Choi, Fried Tofu and Mushrooms (from Me)
serves 4 - 6
2 tbsp (or so) sesame oil
1 block firm tofu cut into chunks and patted dry
2 tbsp sesame seeds
6 cups bok choi or baby bok choi very coarsely chopped
2 cups green beans
1 onion, sliced
4 cups mushrooms whole preferably, halved if necessary (I use a mix of shitake and cremini)
4 cloves garlic minced
1/4 cup soy sauce or tamari
1/4 cup oyster sauce
6 tbsp hoisin sauce
Heat a large wok over med/ high heat. Turn the heat down to med. and add the sesame oil. Add in the tofu and the sesame seeds together. Fry together until the tofu browns nicely. Remove the tofu to a plate and add in the vegetables. Saute together for about 5 minutes or until the greens are starting to wilt. Add the soy sauce, oyster sauce and hoisin sauce and mix well. Cook over med heat or a little hotter just until the sauce cooks down - maybe 7 - 10 minutes.
Serve over rice.
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| Totally random shot of my purple bean (there are many not just this one) |
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About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
About Me
- Wanda Thorne
- St Michael's Choir School is celebrating it's 75th anniversary year of service to St Michael's Cathedral. Part of the school celebration is a trip to Italy where our boys from Grades 5 - 12 will be performing and celebrating Mass. This blog will be chronicling our adventures. Wanda Thorne is the Vocal Coach at St Michael's Choir School. Gerard Lewis is the Grade 7/8 Homeroom teacher at the Choir School.
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