Stir Fried Baby Bok Choy with Tofu and Green Beans

This dish is fast, easy and tastes great.  My friend from Hong Kong has taught me many things about stir frying.  For example she taught me to freeze tofu and then thaw it in the fridge when you want to use it.  To cook,  drain it of all the excess water before slicing then stir fry in hot oil, the hotter the better.  The tofu turns out much better; its consistency stays firmer.  Another lesson I took from my Chinese friend is to use high heat and Canola oil and always start with fresh Ginger.  All these tips came in handy for this recipe.

Ingredients


1-2 T. Fresh Ginger (cut in strips)
2-3 Baby Bok Choy (cut into quarters)
1/2 C Fresh Green Beans
1 Pkg. Firm Tofu (thawed, dried and sliced in triangles)
1 T. Canola Oil
Soy Sauce to taste

Heat the Canola Oil over high heat in a wok or cast iron fry pan.   Par boil the Green Beans for about a minute.   When the Canola Oil begins to smoke add the Ginger, then the Baby Bok Choy and Green Beans.  (Careful as water will make the hot oil splatter) After a minute add the sliced Tofu.  Stir Often!  After a couple minutes the Tofu will begin to brown; add the Soy Sauce and stir fry for a few more seconds before plating it.  Serves 2.