Easy Tofu and Bok Choy Stir Fry with Szechuan Pepper

• 2 bunches Bok choy
• 1 block Silken tofu
• 1 can Canned scallops
• 1 tbsp Sake
• 1 tbsp Weipa (or Chinese soup stock)
• 1 tsp Soy sauce
• 2 tsp Katakuriko
• 1 tsp The juice from grated ginger
• 1 tbsp Sesame oil
• 1 Szechuan pepper

1. Take the tofu out of the pack and transfer to a plate (no need to drain) and leave for a while.
2. Discard the water that comes out of the tofu.
3. Cut the bok choy into bite-sized pieces.
4. Spread some oil (not listed) in a frying pan, and stir-fry the stems of the bok choy.
5. Add the leafy parts the tofu cut into fairly large pieces.
6. Add 200 ml of water and the canned scallops.
7. When it's hot, add the flavoring ingredients (sake, chicken stock granules, and soy sauce).
8. Dissolve the katakuriko in water and add to the pan, and simmer for a while to cook out the floury flavor.
9. Add the ginger juice and sesame oil to finish, then turn off the heat.
10. Arrange on individual serving plates.
11. Each person can sprinkle on Szechuan pepper to their liking.
12. The pepper is most fragrant if it's sprinkled on just before eating.

bunches bok choy, silken, scallops, sake, weipa, soy sauce, katakuriko, ginger, sesame oil, szechuan pepper

Taken from cookpad.com/us/recipes/169553-easy-tofu-and-bok-choy-stir-fry-with-szechuan-pepper (may not work)