Baby Corn, Bok Choy, And Tofu Stir Fry Lowfat Recipe

• 2 tsp Toasted sesame oil
• 1/2 Tbsp. Ginger, finely minced
• 1 lrg Garlic clove, finely choped
• 4 c. Bok choy, cut diagonally Into 1" slices
• 3/4 lb Hard tofu, liquid removed and cut Into 1" chunks
• 1 x 15 ounce Cn Baby Corn
• 1 Tbsp. Dry sherry
• 1/2 Tbsp. Chili paste with soy bean
• 1 1/2 Tbsp. Hoisin sauce
• 1 Tbsp. Water
• 1 Tbsp. Cornstarch

1. Heat the oil in a wok or possibly 12-inch fry pan.
2. Add in the ginger and garlic, and cook over medium heat for 30 seconds.
3. Add in the bok choy, and cook till the leaves soften and turn a deeper green.
4. Add in the tofu, baby corn, sherry, chili paste, and hoisin sauce, and cook for 2 min on medium heat, stirring frequently.
5. In a small bowl, combine the water and cornstarch, stirring till smooth.
6. Move the stir-fry ingredients to the sides of the pan to make a well in the center of the wok or possibly fry pan, and add in the cornstarch to the liquid remaining in the well.
7. Stir till the cornstarch clarifies and the mix thickens.
8. Move the stir-fry ingredients into the well and coat them with the sauce.
9. Serve immediately.
10. YIELD: Makes 8

sesame oil, ginger, garlic, bok choy, corn, sherry, soy bean, hoisin sauce, water, cornstarch

Taken from cookeatshare.com/recipes/baby-corn-bok-choy-and-tofu-stir-fry-lowfat-72895 (may not work)