The idea here is really to simplify the stir-fry for maximum flavour & texture results. Instead of thinking we have to commit to chopping multiple vegetables, focus on a lot of one kind of vegetable done really well. Then a stir-fry can really shine. Literally.
2 lbs Baby Bok Choi OR Baby Gai Lan (Chinese Broccoli), trimmed and split down the middle
1 block firm tofu, cut into cubes
2 cloves garlic, finely chopped
1-2 inch chunk of ginger, peeled and finely minced
1 tbsp. each black and white sesame seeds
4 green onion, thinly sliced
1 tbsp. sesame oil
1 recipe Stir-Fry Sauce (see below)
Rice or noodles of your choice
A neutral, high heat oil of your choice
1. Blanch the green vegetables: Bring a large pot of water to the boil. Add the salt and then add Bok choi or gai lan and blanch for 30 seconds. Drain well and rinse with cold water breifly. Drain again.
2. Heat a very large frying pan over high heat.
3. Add a thin layer of oil and then add the tofu. Allow to crisp on one side, about 2 minutes, before flipping. Crisp for a further 1 minute. Add garlic and ginger, stir for 30 seconds. Add green vegetables. Stir for 30 seconds. Add stir-fry sauce. Bring to a boil. Boil 1-2 minutes.
4. Serve immediately over rice and garnish with sesame seeds, green onion and drizzle with sesame oil
Stir Fry Sauce
Makes about 2 cups, enough for the above stir-fry recipe. Do not underestimate the magic of the Chinese Shaoxing Cooking Wine in this sauce. Google image for the red bottle and pick it up at your local Asian supermarket. You can use whatever soy sauce you like. Lite Soy Sauce is thinner and saltier. Shiro miso is white and mild.
¼ cup + 2 tbsp. shaoxing cooking wine
2 tbsp. Chinese lite soy sauce
1 tbsp. sugar
1 ½ tbsp. shiro miso
1 ¼ cup water
1 ¼ tsp. corn starch
1. Whisk together wine, soy, sugar and miso until miso is broken up well
2. Whisk in water, then corn starch.
3. Pour over hot stir fry