Bok Choi and Tofu Stir-Fry

  • 1 1/2 tablespoons low-sodium soy sauce
  • 1 tablespoon dry Sherry
  • 1 teaspoon oriental sesame oil
  • 1 teaspoon cornstarch
  • 2 teaspoons vegetable oil
  • 3 large garlic cloves, minced
  • 1 tablespoon minced peeled fresh ginger
  • 1/8 teaspoon dried crushed red pepper
  • 3 1/2 cups thinly sliced trimmed Red Dog Farm bok choi
  • 1 5-ounce can sliced water chestnuts, drained
  • 3 Red Dog Farm green onions, cut into 1-inch pieces
  • 10 1/2 ounces extra-firm tofu, drained, cut into 3/4-inch pieces (or substitute chicken or shrimp)

Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choi and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.