Recipe of the Week
Baby bok choy with tofu
Courtesy of
Leland Edward Stone

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3 cups baby bok choy, cut in half lengthwise or veggies of your choice, thinly sliced
1 cup chicken or vegetable stock
1 lb. tofu, sliced or cubed
1/2 cup sliced water chestnuts (canned is OK)
2 Tbsp. cornstarch, stirred into ½ cup stock or water
2 Tbsp. soy sauce
2 Tbsp. oil
1 Tbsp. fresh ginger, cut into thin “coins”
1 Tbsp. sugar
1 tsp. salt
1 tsp. five-spice powder
1/2 tsp. pepper
red chilies (optional)
crushed garlic (optional)


Heat oil and sauté the sliced bok choy or other vegetables. Add the chilies and ginger when the veggies just wilt. Stir in the dry seasonings, frying for about another 2 minutes. Add the stock, garlic, water chestnuts, and tofu. Then reduce heat and simmer until hot. Stir in the cornstarch mix and serve immediately, accompanied by rice or noodles.

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