Welcome back to Monday, friends. This Monday’s gonna take all the coffee in the world…
But, Monday aside, today I have a super delicious recipe to share! I’m a big fan of stir-fry and since we’ve gotten bok choy from the CSA several times, I decided to make stir-fry while it was fresh.
This stir-fry uses lemon juice, a dash of ginger, and some garlic to spice things up. The ginger lends a particularly tasty flavor and brings it all together. I made this with pan-fried tofu, but feel free to use chicken, shrimp, or beef. Enjoy!
Stir-Fried Bok Choy with Snap Peas and Tofu
- 1 package of tofu, sliced and pan-fried
- 2 Tbsp olive oil
- 6 scallions, thinly sliced
- 2 cloves of garlic, minced
- 1/2 tsp ground ginger
- 2 C snap (or snow) pea pods
- 1 head of bok choy, thinly sliced
- 1 Tbsp lemon juice
First, drain your tofu, slice in about 1/4″ – 1/2″ thick pieces, and pan fry. (Hint: to effectively pan-fry, use a slotted spatula so you can press down as it cooks and release additional water.)
While tofu is cooking, heat olive oil in a large wok. Add scallions, garlic, and ginger. Cook over medium-high heat until onions are soft.
Add lemon juice and cook for another minute more. Add snap peas and bok choy, and stir fry until pea pods are tender, but not too soft. You’ll want to keep a little crunch to them.
After tofu is pan-fried, remove to a cutting board and cut into cubes. Gently combine with bok choy stir-fry.
Serve over white rice — add a dash of tamari or peanut sauce. Enjoy!
Have a great day, friends! And don’t forget to link up with Cassandra, Annmarie and me for Meatless Monday!