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    You are in: Home / Recipes / Stir-Fried Shitake Mushrooms With Tofu and Bok Choy Recipe
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    Stir-Fried Shitake Mushrooms With Tofu and Bok Choy

    Stir-Fried Shitake Mushrooms With Tofu and Bok Choy. Photo by *Parsley*

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    Total Time:

    Prep Time:

    Cook Time:

    30 mins

    30 mins

    0 mins

    Kim Petro's Note:

    From Vegetarian Times Magizine..These are simply delicious!

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    Ingredients:

    Servings:

    Units: US | Metric

    Directions:

    1. 1
      Whisk together cornstarch and 1 tsp.water in bowl.
    2. 2
      Whisk in soy sauce, ginger, chile sauce, garlic and sesame oil.
    3. 3
      Heat 1 Tbs. canola oil in large skillet over medium high heat.
    4. 4
      Stir-fry tofu7 minutes, or until golden brown.
    5. 5
      Transfer to plate.
    6. 6
      Add 1 Tbs. oil to pan.
    7. 7
      Stir-fry bok choy 4 minutes, transfer to plate.
    8. 8
      Add remaining 1 Tbs. oil to pan.
    9. 9
      Stir-fry mushrooms 2 minutes or until tender.
    10. 10
      Return tofu and bok choy to pan.
    11. 11
      Stir in soy sauce mixture and stir-fry 1 minute until hot.

    Ratings & Reviews:

    • on March 08, 2010

      55

      What a wonderful stir-fry! I loved the combination of flavors! I dry-fried the tofu using this method: Dry-Fried Tofu while mixing up a double batch of the sauce. Then I let the tofu marinate in the sauce while I steamed the bok choy and sauteed the mushrooms. I used button mushrooms since I had them on hand, but I can't wait to try this again with shitake mushrooms because I know it will be even better! I also subbed Braggs Liquid Aminos for the soy sauce (and used extra). My husband loved this, and his friend who doesn't normally like tofu tried it and declared that it was "officially good." That's the highest possible compliment. Recipenapped for Veg*an Swap, March 2010.

      person found this review Helpful. Was this review helpful to you? Yes | No
    • on January 23, 2012

      55

      Terrific and easy. I made this as written, just added sliced onion and used sliced portabella mushrooms in place of shiitakes. The sauce was perfect; not too runny and not too thick. I loved this with the tofu, but if you have meat-lovers, you could easily used chicken or pork or fish instead. Happy Chinese New Year! Thanx for sharing!

      people found this review Helpful. Was this review helpful to you? Yes | No
    • on May 02, 2010

      55

      This was great. I thought the sauce part was pretty much perfect, especially considering it's only 6 ingredients. I also dry-fried the tofu and then left it to sit in the sauce for a while before putting it all together. Spinach was what I happened to have on hand as well as button mushrooms. I think bok choy would have been fantastic and will certainly remember this recipe for the next time I buy some. Thanks for posting Kim, my son & I really enjoyed this!

      people found this review Helpful. Was this review helpful to you? Yes | No

    Read All Reviews (4)

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    Nutritional Facts for Stir-Fried Shitake Mushrooms With Tofu and Bok Choy

    Serving Size: 1 (310 g)

    Servings Per Recipe: 4

    Amount Per Serving
    % Daily Value
    Calories 240.3
     
    Calories from Fat 145
    60%
    Total Fat 16.1 g
    24%
    Saturated Fat 1.8 g
    9%
    Cholesterol 0.0 mg
    0%
    Sodium 393.7 mg
    16%
    Total Carbohydrate 17.1 g
    5%
    Dietary Fiber 3.8 g
    15%
    Sugars 5.1 g
    20%
    Protein 11.5 g
    23%

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