Easy Way to Make Appetizing Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

Hello everybody, I hope you are having an amazing day. Today I’m gonna show you how to prepare a special dish, Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce. This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty. This is gonna really delicious.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce Recipe.

You can cook Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce using 16 ingredients and 6 steps. Here is how you achieve it.

Ingredients of Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce

1. You need 4 oz of shrimp, peeled and deveined.
2. It’s 1/2 lb of baby bokchoy, separate the stem and leaves then cut them.
3. Take 1 of medium size carrot, cut into matchsticks.
4. Prepare 1/2 lb of firm tofu, cut about 1/2 inch cubes.
5. Take 1 teaspoon of soy sauce.
6. Prepare 2 cloves of garlic, smashed then finely chopped.
7. It’s 1/2 inch of ginger, smashed then finely chopped.
8. Make ready 2 of green onion, separate the white and green parts, then cut them off.
9. It’s of For Ginger Sauce:.
10. Take 3 tablespoons of soy sauce.
11. Prepare 3 tablespoons of water.
12. You need 1 tablespoon of Chinese cooking wine / Shao Xing Wine (optional).
13. Take 1/2 tablespoons of sugar.
14. You need 1 teaspoon of cornstarch.
15. Take 1/2 inch of ginger, grated.
16. Prepare 1 teaspoon of sesame oil.

Tofu Shrimp Bokchoy Stir Fry in Ginger Sauce instructions

1. Toss the tofu with soy sauce. Set aside..
2. For Ginger Sauce: Combine all the ingredients in a bowl and set aside..
3. Heat 1 teaspoon oil in a 12-inch nonstick skillet over high heat until just smoking. Add the tofu and cook, stirring occasionally, until lightly browned, 4 to 6 minutes. Transfer the tofu to a clean bowl..
4. Heat 1 teaspoon of oil in the same pan. Saute the bokchoy stems and carrot. Stir for about 1-2 minutes. Add the green onion (the white part), garlic and chopped ginger. Stir until fragrant..
5. Add shrimp and tofu. Stir until the shrimp changes color. Add the bokchoy leaves and green onions (green part). Stir for a while..
6. Whisk the ginger sauce to recombine, then pour it to the pan and bring to a simmer and get thickened. Remove the pan from the heat and toss until all the ingredients are well coated with sauce and sizzling hot. Serve immediately..