How to Prepare Appetizing Bok Choy and Shiitake Mushroom with Mashed Tofu

Bok Choy and Shiitake Mushroom with Mashed Tofu. Bok Choy and Shiitake Rice Pilaf. Stir-Fried Udon Noodles with Bok Choy. Japanese udon noodles replace spaghetti or linguine in an Asian-flavored pasta.

Vegetable stir-fries are a quick and easy vegetarian and vegan dinner idea that most people enjoy (with or without tofu), and so they really should be a part of every. Следующее. An Asian inspired Bok Choy Mushroom Stir Fry with tofu recipe. Made with baby bok choy (sometimes called Shanghai bok choy) and fragrant braised dried Chinese mushrooms, it's also a great dish to serve to your I'm not sure why Braised Chinese Mushrooms with Bok Choy isn't more popular in the US, but lately, we've looked for it in our favorite local. You can have Bok Choy and Shiitake Mushroom with Mashed Tofu using 12 ingredients and 6 steps. Here is how you cook it.

Ingredients of Bok Choy and Shiitake Mushroom with Mashed Tofu

1. It's 1 bunch of Bok choy.
2. Prepare 1/3 of Carrot.
3. You need 2 of to 3 Shiitake mushrooms.
4. You need 1/2 bunch of Enoki mushrooms.
5. It's 1/2 block of Tofu.
6. It's 2 of to 3 Umeboshi.
7. Prepare 1 tbsp of Sesame oil.
8. You need 2 tsp of Ponzu.
9. Prepare 1 pinch of Salt.
10. You need 1 pinch of Black pepper.
11. You need of To taste:.
12. It's 3 of Shiso leaves.

I halved the recipe to use up some baby bok choy and shiitakes that I had on hand from another recipe. This of course decreased the liquid to the point that the extra time to reduce the sauce. Bring a large saucepan of water with oil and salt to a boil. Bok Choy and Mushroom Stir Fry.

Bok Choy and Shiitake Mushroom with Mashed Tofu step by step

1. Wrap the tofu in kitchen paper, put a weight on top and leave for a while expel the excess moisture. Drain the water that comes out of the tofu..
2. Cut up the vegetables. Julienne the carrot and shiitake mushrooms. Cut the bok choy into bite size pieces and separate the stems and the leaves..
3. Take the pits out of the umeboshi plums, and mince to a paste with a knife..
4. Spread the sesame oil in the frying pan. Stir fry the boy choy stems and carrots for a little while, then add the shiitake and enoki mushrooms and the leaves of the bok choy. Stir fry some more and season with salt and pepper..
5. Put the umeboshi paste and the well drained tofu in a bowl and mash together..
6. Put the cooked and cooled vegetables from Step 4 into the mashed tofu in Step 5, add the ponzu and mix well. Add some finely julienned shiso leaves to taste..

Shiitake mushroom contribute a unique aromatic while Bok Choy provides crunchy texture and mild sweet taste. In order to make the final dish shinning and beautiful, a very small amount of starch water (水淀粉) is usually used in vegetable stir. When selecting dried shiitake mushrooms, look for large, whole caps. Arrange the mushrooms over the bok choy and pour the sauce. Once I removed the tofu/mushroom mixture I heated up the reserved mushroom water (from when I hydrated the dried mushroom) with a pinch of red pepper flakes and a little marinade then added the cabbage (I used regular green cabbage thinly sliced) and bok choy.