Spiced Bok Choy and Tofu

== Description ==
This dish is a simple 30-minute meal. For an extra-spicy entree, leave the seeds in the jalapeno; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.
* Contributed by Healthy Recipes for Diabetic Friends Y-Group
* Source: Vegetarian Times, Issue: March 1, 2004 p.51
* Serves: 4
== Ingredients ==
* 1 tbsp peanut or vegetable oil
* 1 tbsp dark sesame oil
* 9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
* 4 cups sliced shiitake mushroom caps
* 1 cup sliced scallions
* 2 garlic cloves, minced
* 1 jalapeño, minced
* 1 tbsp grated fresh ginger
* 3 tbsp water
* 3 tbsp low-sodium soy sauce
* 1 tsp granular sugar substitute
* 1 lb firm tofu, at room temperature, cubed
== Directions ==
# Heat oils in a large skillet or wok over high heat.
# Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp.
# Add scallion, garlic, jalapeño and ginger, and stir-fry for 1½ minutes.
# Meanwhile, mix water, soy sauce and sugar substitute together in a cup.
# Stir into bok choy mixture, and top with tofu.
# Cover, and cook just to heat through, for 1 minute.
== Nutritional information ==
Per serving:
* 360 Calories | 25g Protein | 18g Total fat | 35g Carbs | 8g Fiber | 2g Sugars
__NOTOC__
Category:Healthy Recipes for Diabetic Friends
Category:Vegetarian Recipes
Category:Cabbage Recipes
Category:Firm tofu Recipes
Category:Bok choy Recipes
Category:Jalapeno pepper Recipes
Category:Shallot Recipes
Category:Shiitake mushroom Recipes