Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce
Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

Hey everyone, it is Drew, welcome to my recipe page. Today, we’re going to make a special dish, tofu shrimp bokchoy stir fry in ginger sauce. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is one of the most well liked of recent trending foods on earth. It’s easy, it’s fast, it tastes delicious. It’s enjoyed by millions daily. Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is something that I have loved my whole life. They’re nice and they look fantastic.

To begin with this particular recipe, we have to first prepare a few ingredients. You can have tofu shrimp bokchoy stir fry in ginger sauce using 16 ingredients and 6 steps. Here is how you cook that.

The ingredients needed to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:
  1. Take 4 oz shrimp, peeled and deveined
  2. Get 1/2 lb baby bokchoy, separate the stem and leaves then cut them
  3. Prepare 1 medium size carrot, cut into matchsticks
  4. Take 1/2 lb firm tofu, cut about 1/2 inch cubes
  5. Make ready 1 teaspoon soy sauce
  6. Make ready 2 cloves garlic, smashed then finely chopped
  7. Get 1/2 inch ginger, smashed then finely chopped
  8. Take 2 green onion, separate the white and green parts, then cut them off
  9. Get For Ginger Sauce:
  10. Prepare 3 tablespoons soy sauce
  11. Make ready 3 tablespoons water
  12. Get 1 tablespoon Chinese cooking wine / Shao Xing Wine (optional)
  13. Take 1/2 tablespoons sugar
  14. Take 1 teaspoon cornstarch
  15. Make ready 1/2 inch ginger, grated
  16. Get 1 teaspoon sesame oil
Instructions to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:
  1. Toss the tofu with soy sauce. Set aside.
  2. For Ginger Sauce: Combine all the ingredients in a bowl and set aside.
  3. Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer the tofu to a clean bowl.
  4. Heat 1 teaspoon of oil in the same pan. Saute the bokchoy stems and carrot. Stir for about 1-2 minutes. Add the green onion (the white part), garlic and chopped ginger. Stir until fragrant.
  5. Add shrimp and tofu. Stir until the shrimp changes color. Add the bokchoy leaves and green onions (green part). Stir for a while.
  6. Whisk the ginger sauce to recombine, then pour it to the pan and bring to a simmer and get thickened. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately.

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