This recipe is Asian fusion because it has a little bit of this and a little bit of that from various cultures.
Ingredients
- 1 baby bok choy, cleaned and chopped
- 8 oz white mushrooms thickly sliced
- 8 oz fresh broccoli broken into small flowerets. Peel and slice the stems
- 5 green onions sliced on the diagonal
- 8 oz super firm tofu cut into cubes
- 5 cloves of garlic finely chopped
- 1-2 tbsp shredded fresh ginger
- ¼ c. oyster sauce
- ½ c. brown miso
- 1 jalopena, seeded and chopped
- 2 tbsp honey
- 1tsp rice wine vinegar
- 1 tsp toasted sesame oil
- corn or peanut oil
Combine garlic and ginger. Reserve ¾ for sauce. Use the rest for the stir fry.
Mix sauce
In a blender or container for use with an immersion blender, combine miso, jalopena, honey, rice wine vinegar, sesame oil, garlic and ginger. Process into a paste. Place in a saucepan over low heat. Stir and heat through. Turn off heat.
Heat a heavy skillet on high heat. Add corn or peanut oil to generously coat the bottom. Toss in tofu and half of the unreserved garlic and ginger. Fry until tofu browns stirring occasionally. Remove to a plate.
Add a little more oil. Stir fry bok choy til it turns deep green and begins to get tender. Remove to plate. Stir fry mushrooms til brown. Remove to plate. Stir fry broccoli. Add a few tbsp water and cover to steam for a minute. Remove to plate.
Get the pan hot again. Add oil to cover the bottom lightly. Toss in all cooked ingredients, the rest of the unreserved garlic and ginger, and the sliced scallions. Mix thoroughly. Add the oyster sauce. Mix til sauce coats the vegetables. Add the miso sauce. Mix to coat thoroughly while reheating.
Serve over rice or soba noodles.