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Prep Time: 10 Minutes Cook Time: 10 Minutes |
Ready In: 20 Minutes Servings: 2 |
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This is a very simple Chinese dish that doesn't require many ingredients. You can add other vegetables such as mushrooms and bamboo shoots as well. I suggest serving this dish with cooked quinoa or brown rice. Please also visit my blog, , for more gluten-free, healthy recipes. Ingredients:
1 tablespoon olive oil |
1 teaspoon ginger, minsed |
1 garlic clove, minced |
6 cups baby bok choy, bottom part removed |
1/2 carrot, julienned |
7 ounces baked organic tofu, sliced |
1/2 tablespoon tamari |
1 tablespoon gluten-free oyster sauce or 1 tablespoon extra tamari |
crushed red pepper flakes (optional) |
Directions:
1. Heat oil in a sauté pan. Sauté ginger and garlic.
2. Add bok choy and place julienned carrot and sliced tofu on top of bok choy.
3. In a small bowl, mix 2 Tbsp of water, oyster sauce and tamari and pour over the vegetables and tofu.
4. Cover and cook until the vegetables are soft.
5. (Optional) Sprinkle some crushed red pepper.
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