This is my all time favorite stir-fry. It has such a yummy flavor and it tastes just as good as some Chinese foods I've had at restaurants. You'll love this one, i guarantee it.
- 1⁄2 cup vegetable broth
- 2 tablespoons oyster sauce
- 1 tablespoon cornstarch
- 1 tablespoon reduced sodium soy sauce
- 1 teaspoon brown sugar, packed
- 1 medium tofu, drained
- 1⁄2 teaspoon five-spice powder
- 2 tablespoons vegetable oil
- 3 garlic cloves, sliced thinly
- 1⁄4 teaspoon hot pepper flakes
- 1 head bok choy, chopped (around 1 pound)
- 8 ounces shiitake mushrooms, stemmed and halved
- In bowl, whisk together broth, oyster sauce, cornstarch, soy sauce, sugar and 1/2 cup water. Set aside.
- Cut tofu into 1-inch cubes, toss with 5 spice powder. In wok or skillet, heat half of the oil over medium high. Stir-fry tofu for 4 minutes (or until golden). Transfer to paper towel lined plate.
- Heat remaining oil over medium high heat, stir-fry garlic and hot pepper flakes for 30 seconds.
- Add bok choy and mushrooms, stir-fry for 3 minutes.
- Stir in tofu and broth mixture, bring to boil. Reduce heat, cover and simmer until thickened and vegetables are softened (around three minutes). Serve over rice.