Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce
Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

Hello everybody, it’s Brad, welcome to our recipe site. Today, I’m gonna show you how to make a special dish, tofu shrimp bokchoy stir fry in ginger sauce. It is one of my favorites food recipes. For mine, I am going to make it a bit tasty. This is gonna smell and look delicious.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is one of the most favored of recent trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They’re fine and they look wonderful. Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce is something which I’ve loved my whole life.

To get started with this particular recipe, we must prepare a few ingredients. You can cook tofu shrimp bokchoy stir fry in ginger sauce using 16 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:
  1. Take shrimp, peeled and deveined
  2. Get baby bokchoy, separate the stem and leaves then cut them
  3. Prepare medium size carrot, cut into matchsticks
  4. Get firm tofu, cut about 1/2 inch cubes
  5. Prepare soy sauce
  6. Take garlic, smashed then finely chopped
  7. Take ginger, smashed then finely chopped
  8. Make ready green onion, separate the white and green parts, then cut them off
  9. Get For Ginger Sauce:
  10. Take soy sauce
  11. Make ready water
  12. Get Chinese cooking wine / Shao Xing Wine (optional)
  13. Get sugar
  14. Prepare cornstarch
  15. Prepare ginger, grated
  16. Take sesame oil
Steps to make Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce:
  1. Toss the tofu with soy sauce. Set aside.
  2. For Ginger Sauce: Combine all the ingredients in a bowl and set aside.
  3. 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.
  4. 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.
  5. Add shrimp and tofu. Stir until the shrimp changes color. Add the bokchoy leaves and green onions (green part). Stir for a while.
  6. 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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