Page 8 - 2019TOHCookbook

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MUSANTE | OAKLAND, CA | SERVES 4
On the way home picking my daughter from the airport, after the arduous cross-country flight, we asked her if she would like to stop for her favorite shanghai dumplings. Although exhausted from the overnight flight, she quickly said sure. We adapted the restaurant’s bok choy recipe to suit our taste.
Our family enjoys this all in one simple, healthful, and attractive dish.
INGREDIENTS:
2 tbsp. sesame oil
2 tbsp. minced ginger 1 tbsp. minced garlic 2 tbsp. soy sauce Dash of fish sauce
INSTRUCTIONS:
4 oz. Shiitake mushrooms.....minus the stems
6 oz. baby Shanghai bok choy, trim off the bottom of the stem to get individual leaves
6-8 oz. baked tofu or cooked chicken 1⁄2 cup whole cashews
1. Slice the pressed tofu horizontally into sixteen square pieces. Pour a small amount of the marinade into a glass baking dish. Place the tofu squares in the dish in a single layer, then pour the remaining marinade over the tofu. Marinate 4 hours, flipping the tofu once.
2. Mix ginger, garlic, fish sauce, soy sauce and sesame oil and set aside.
3. Coat a nonstick pan with oil and warm pan over medium heat.
4. Add Shiitake mushrooms, sauté with half the ginger/garlic mix and cook four minutes.
5. Add the cashews and cook for four minutes.
6. Add the bok choy and toss together to coat in oil.
7. Add 3 tablespoons. hot water; cover pan with lid. Cook for about four minutes until bok choy is tender and bright green.
8. Preheat the oven to 400˚ F. Using a cookie sheet or baking pan that has either been lightly
oiled or has a sheet of parchment paper, transfer the marinated tofu onto the pan with a spatula, spacing the pieces so that they do not touch one another. Bake for 30 minutes, 15 minutes each side to get a firm texture.
9. Add baked tofu or chicken to bok choy and stir until piping hot.
10. Serve on a bed of brown rice.
BABY BOK CHOY WITH SHIITAKE MUSHROOMS