You can cook Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce using 16 ingredients and 6 steps. Here is how you cook it.
Ingredients of Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce
Prepare 4 oz of shrimp, peeled and deveined.
You need 1/2 lb of baby bokchoy, separate the stem and leaves then cut them.
Prepare 1 of medium size carrot, cut into matchsticks.
You need 1/2 lb of firm tofu, cut about 1/2 inch cubes.
Prepare 1 teaspoon of soy sauce.
You need 2 cloves of garlic, smashed then finely chopped.
You need 1/2 inch of ginger, smashed then finely chopped.
It’s 2 of green onion, separate the white and green parts, then cut them off.
It’s of For Ginger Sauce:.
You need 3 tablespoons of soy sauce.
It’s 3 tablespoons of water.
It’s 1 tablespoon of Chinese cooking wine / Shao Xing Wine (optional).
It’s 1/2 tablespoons of sugar.
Prepare 1 teaspoon of cornstarch.
Prepare 1/2 inch of ginger, grated.
It’s 1 teaspoon of sesame oil.
Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce step by step
Toss the tofu with soy sauce. Set aside..
For Ginger Sauce: Combine all the ingredients in a bowl and set aside..
Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer the tofu to a clean bowl..
Heat 1 teaspoon of oil in the same pan. Saute the bokchoy stems and carrot. Stir for about 1-2 minutes. Add the green onion (the white part), garlic and chopped ginger. Stir until fragrant..
Add shrimp and tofu. Stir until the shrimp changes color. Add the bokchoy leaves and green onions (green part). Stir for a while..
Whisk the ginger sauce to recombine, then pour it to the pan and bring to a simmer and get thickened. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately..
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