Stir Fried Shitake Mushrooms With Tofu And Bok Choy Recipes

STIR-FRIED SHIITAKE MUSHROOMS WITH TOFU

Steps:

• Peel Fresh Ginger (0.25 ounce) using the back of a spoon and mince. Place into a small bowl. Mince Garlic (2 clove) and place into a bowl with ginger and set aside. Pat the Extra Firm Tofu (1) dry with paper towels. Cut into half inch cubes and set aside.
• Cut the ends from the Baby Bok Choy (2) and discard. Remove the leaves from the bok choy and place into medium bowl. Remove the seeds, pith, and stem from the Yellow Bell Pepper (1) and discard. Cut the pepper into thin strips and add to bowl with bok choy.
• Peel the Carrot (2) and then slice thinly on the bias. Set aside.
• Remove stems from Shiitake Mushroom (4 ounce) and discard. Keep caps whole or slice to desired size. Add to bowl with yellow pepper and bok choy. In another small bowl, stir together the Corn Starch (1 teaspoon) and a quarter cup of water.
• Stir the Tamari Soy Sauce (2 tablespoon), fresh ginger, Sriracha (2 teaspoon) garlic cloves, and Sesame Oil (1 teaspoon) into the cornstarch mixture and set aside.
• Into a small saucepan, pour the Brown Rice (4 ounce) one cup of water and the Vegetable Base (1 package). Stir. Bring to a boil over medium high heat. When water begins to boil, stir once, cover, and reduce heat to low. Simmer for 23 minutes.
• Remove rice from heat and fluff with a fork. Keep covered until plating.
• Add Olive Oil (2 tablespoon) to large saute pan over medium high heat. When oil is hot, add the super firm tofu in a single layer and saute until browned on all sides, about seven minutes.
• Remove tofu from the pan. Add another tablespoon of olive oil to the pan over medium high heat. When oil is hot, add the carrot. Saute for two to three minutes.
• Lower the heat to medium, add the mushrooms and cook for two minutes.
• Add the yellow bell pepper and cook for two minutes more, stirring frequently.
• Add bok choy and continue to cook for one minute. Remove pan from heat and you're ready to plate.
• Place a scoop of brown rice in the center of two plates. Spread the rice into a line across the center. Top with tofu and vegetable mixture.
• Serve with the spicy sauce and enjoy!

STIR-FRIED SHITAKE MUSHROOMS WITH TOFU AND BOK CHOY

Steps:

• Whisk together cornstarch and 1 tsp.water in bowl.
• Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
• Heat 1 Tbs. canola oil in large skillet over medium high heat.
• Stir-fry tofu7 minutes, or until golden brown.
• Transfer to plate.
• Add 1 Tbs. oil to pan.
• Stir-fry bok choy 4 minutes, transfer to plate.
• Add remaining 1 Tbs. oil to pan.
• Stir-fry mushrooms 2 minutes or until tender.
• Return tofu and bok choy to pan.
• Stir in soy sauce mixture and stir-fry 1 minute until hot.

BOK CHOY AND SHIITAKES

Steps:

• Soak 12 dried shiitake mushrooms in hot water, 30 minutes. Remove the stems. Boil 4 quartered heads bok choy, 2 minutes. Stir-fry 1 minced garlic clove in peanut oil, then add the mushrooms and some thinly sliced jicama; stir-fry 1 minute. Add 2 tablespoons each oyster sauce and mirin (sweet rice wine) and 1 cup chicken broth; cover and cook, 5 minutes. Add 2 teaspoons cornstarch mixed with a splash of water, then the bok choy; stir-fry 2 minutes.

GLAZED SHIITAKES WITH BOK CHOY

Steps:

• Bring a large pot of well-salted water to a boil. Cut off and discard stem ends of bok choy. Separate leaves, rinse and drain. Drop leaves into boiling water and cook for 1 to 2 minutes, until barely cooked. Immediately remove, rinse with cool water, drain and pat dry. Arrange leaves in one layer on an ovenproof earthenware platter, then set aside.
• Put a large wok or cast-iron skillet over high heat. Add oil and heat until nearly smoking, then add hot peppers and shiitake caps, stirring to coat. Season lightly with salt and pepper. Stir-fry for 2 minutes. Reduce heat slightly and add garlic, ginger, sugar, sesame oil and tamari. Stir-fry for 1 minute more.
• Spoon shiitake and pan juices over reserved cooked bok choy. Serve at room temperature, or if you prefer, reheat covered with foil for 10 to 15 minutes in a hot oven. Garnish with scallions and sesame seeds, if using.

SHREDDED TOFU AND SHIITAKE STIR-FRY

Steps:

• Using the coarse holes of a box grater, shred the tofu. Spread tofu out on a clean kitchen towel to drain while you prepare the sauce and mushrooms.
• In a small bowl, whisk together soy sauce, Shaoxing, lime juice and sesame oil.
• Heat a large skillet over medium-high heat until it's very hot, then add the peanut oil; it should thin out on contact. Once the oil is hot, add the mushrooms and cook, tossing occasionally, until most of the mushroom liquid has evaporated and mushrooms are browned and slightly crisp, 8 to 12 minutes. Stir in the scallion, lemongrass, ginger, garlic, chile and a pinch of salt. Cook until softened, about 2 minutes.
• Carefully transfer the tofu from the towel into the skillet. Toss in the edamame and the soy sauce mixture. Cook until mixture is heated through. Season with salt as needed. Remove from heat and stir in herbs. Serve with lime wedges.

BABY BOK CHOY AND SHIITAKE STIR-FRY

Steps:

• Stir together broth, oyster sauce, rice wine, and cornstarch in a small bowl.
• Heat oil in a wok or large skillet over medium-high heat until it shimmers. Stir-fry garlic and ginger with salt until fragrant, about 30 seconds. Add shiitakes and stir-fry until softened, 1 to 2 minutes. Add bok choy and stir-fry until crisp-tender, 2 to 3 minutes.
• Re-stir cornstarch mixture. Make a well in vegetables and add cornstarch mixture. Bring to a boil and toss to coat vegetables. Serve immediately.