I drew inspiration for the above recipe from this post by Jaden Hair over at SteamyKitchen.com. Jaden’s version is Chinese vegetables with sticky rice that includes pork. Keeping the idea same, I made a vegetarian dish with a couple of different ingredients.
Since the focus here is vegan, I replaced the pork with tofu, and just left out the sticky rice, as it can really raise your sugar levels.
The result is a fantastic and simple dish bursting with the flavor of the vegetables.
14oz (397gms) extra firm tofu
3 fresh shiitake mushrooms (.15lb)
1lb baby bok choy
8oz can of sliced bamboo shoots
2 tbsp vegetable oil
1 tsp white sesame seeds
fresh ground black pepper
½ tsp salt
4 – 4 1/2 tbsp low sodium soy sauce (4 1/2 tbsp based on preference)
½ tbsp rice vinegar
1 ½ tsp whole wheat flour
¼ cup water
1. Cut the tofu into ½ inch pieces and boil it in water for 10 minutes or so to harden it. Drain the water and set aside in a bowl.
2. Drain the bamboo shoots, and wash in cold water.
3. Dice the shiitake mushrooms into small pieces.
4. Cut the stem off the baby bok choy and cut the stalk and the leaves into 1 inch pieces. 1 lb bok choy seems a lot but it is a leafy vegetable and shrinks in size when cooked.
5. In a large wok, add oil. When hot add the sesame seeds and some fresh ground pepper. Keep stirring.
6. When the sesame seeds turn golden brown and you can smell their fine aroma, add the mushrooms. Stir for 30 seconds or so.
7. Add the bamboo shoots and bok choy and keep stirring on high heat.
8. After a couple of minutes, add the tofu and combine everything well.
9. Add the salt, soy sauce, rice vinegar and scatter the whole wheat flour around. Mix everything well together.
10. Add ¼ cup water, cover the wok with a plate and cook for just under a minute. The dish is ready.
11. Serve immediately along with a low-starch rice such as basmati rice.