Here is another edition of clean out the fridge of my aging veggies. Ok, not really aging, but needed to be cooked before they took a turn for the worst. To be perfectly honest, this dish was a bit of guessing, using a few ingredients that I hadn’t used much before. It ended up coming out quite well, the cabbage still had a nice crunch, and the bok choy was perfectly tender. With lots of bean sprouts leftover from my Pho last week, I thought they would add another nice element to the meal.
The beauty of this dish, as well as almost all dishes, the vegetables are interchangeable and you could easily use whatever vegetables you have on hand. You could toss in spinach, pea tips, Chinese broccoli, whatever you want.
Ingredients:
Serves 2
Printable Recipe
Printable Recipe
1 container extra firm tofu, cubed
1 tablespoon dark soy sauce
2 1/2 tablespoons fish sauce
2 baby bok choy, bottom remove, cut into pieces
1/2 yellow onions, sliced into round strips
4-6 leaves of napa cabbage, sliced into strips
1 small handful of bean sprouts
1 green pepper, cut into strips
~10 shiitake mushrooms, stems removed, cut into strips
2 cloves garlic, minced
1″ piece of ginger, peeled and minced
2/3 cup cooked rice
3 tablespoons rice vinegar
2 tablespoons sesame oil
Sriracha sauce (optional)
1 tablespoon dark soy sauce
2 1/2 tablespoons fish sauce
2 baby bok choy, bottom remove, cut into pieces
1/2 yellow onions, sliced into round strips
4-6 leaves of napa cabbage, sliced into strips
1 small handful of bean sprouts
1 green pepper, cut into strips
~10 shiitake mushrooms, stems removed, cut into strips
2 cloves garlic, minced
1″ piece of ginger, peeled and minced
2/3 cup cooked rice
3 tablespoons rice vinegar
2 tablespoons sesame oil
Sriracha sauce (optional)
Heat wok over low heat and add 1 tablespoon sesame oil, ginger and garlic. Cook until fragrant, about 2 minutes.
In a separate skillet/pan, heat the other tablespoon sesame oil over medium heat. Once hot, add tofu, soy sauce, 1 tablespoon rice vinegar and 1/2 tablespoon fish sauce. Continue to cook over medium heat until browned nicely on both sides.
While tofu is cooking, add onions, green pepper and bok choy. Coat with garlic and ginger and then add 2 tablespoons rice vinegar, 2 tablespoons fish sauce as well as a tiny squirt of sriracha, if using. Toss to coat and cook over medium heat for about 5 minutes. Add cabbage and mushrooms and cook until soft. Approximately another 5-7 minutes.
Once tofu is browned and veggies in wok are tender, add tofu to wok and any additional fish sauce or rice vinegar to taste. Right before serving, add bean sprouts, toss and serve with rice. Enjoy!
