Traditional Bok Choy Stir-Fry

• 1 teaspoon garlic, minced
• 1/2 garlic clove, chopped
• 1 teaspoon gingerroot, chopped
• 500 g Chinese cabbage, chopped
• 150 g shiitake mushrooms, sliced
• 150 g firm tofu, diced
• 70 g tomato paste
• 6 tablespoons soy sauce
• 1 tablespoon hoisin sauce
• 3/4 cup water
• 3 teaspoons all-purpose flour
• 1 teaspoon sesame oil
• 1 tablespoon canola oil

1. In a cup, combine the minced garlic, ginger, tomato paste, soy sauce, hoisin sauce, water, sesame oil and flour. Set aside.
2. In a wok, heat oil and fry the garlic and ginger.
3. Add the mushrooms and stir-fry for 1 minute.
4. Add the bokchoy and the mixture and simmer for 3 minutes.
5. Add the tofu and simmer again for another 1 minute.

garlic, garlic, gingerroot, chinese cabbage, shiitake mushrooms, firm tofu, tomato paste, soy sauce, hoisin sauce, water, flour, sesame oil, canola oil

Taken from www.food.com/recipe/traditional-bok-choy-stir-fry-299548 (may not work)