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Bok Choy With Bean Curd Recipe
|Bean curd||1 Pound|
|Bok choy stalks||4 Medium|
|Green onion with tops||4|
|Vegetable oil||1⁄4 Cup (4 tbs)|
|Canned button mushrooms||4 Ounce (1 Can, Drained, Liquid Reserved)|
|Oyster sauce||3 Tablespoon|
|Instant chicken bouillon||1⁄2 Teaspoon|
|Cold water||1 Tablespoon|
Serving size: Complete recipe
Calories 1425 Calories from Fat 838
% Daily Value*
Total Fat 94 g145.1%
Saturated Fat 12.8 g64.1%
Trans Fat 0 g
Cholesterol 0 mg
Sodium 1980 mg82.5%
Total Carbohydrates 80 g26.5%
Dietary Fiber 13.1 g52.3%
Sugars 22.6 g
Protein 77 g153.4%
Vitamin A 935.9% Vitamin C 790.5%
Calcium 195.1% Iron 194.7%
*Based on a 2000 Calorie diet
Cut bok choy (with leaves) diagonally into 1/4 inch slices.
Cut green onions into 2-inch pieces.
Heat 2 tablespoons of the oil in wok or 10-inch skillet over medium-high heat until hot.
Cook bean curd, stirring carefully, 3 to 5 minutes.
Remove bean curd.
Add remaining oil and the bok choy to wok; stir-fry over medium-high heat 2 minutes.
Add enough water to reserved liquid to measure 1/2 cup.
Stir reserved liquid, the oyster sauce and bouillon into vegetables; heat to boiling.
Mix cornstarch and water; stir into vegetable mixture.
Cook and stir until thickened, about 1 minute.
Stir in bean curd and green onions; heat until hot.