Ingredients
| Quantity | Ingredients |
|---|---|
| 2 tsp | toasted sesame oil |
| 1/2 tbsp | ginger, finely chopped |
| 1 large clove | garlic, finely chopped |
| 4 cups | bok choy, cut diagonally into 1-inch slices |
| 1 1/2 cups | firm tofu, drained and cut into 1-inch chunks |
| 1 can | (15 oz.) baby corn |
| 1 tbsp | dry sherry |
| 1/2 tsp | chili paste with soy bean |
| 1 1/2 tbsp | hoisin sauce |
| 1 tbsp | water |
| 1 tbsp | cornstarch |
Directions
1. Heat the oil in a wok or 12-inch fry pan. Add the ginger and garlic, and cook over medium heat for 30 seconds. Add the bok choy, and cook until the leaves soften and turn a deeper green. 2. Add the tofu, baby corn, sherry, chili paste and hoisin sauce and cook for 2 minutes on medium heat, stirring frequently. 3. In a small bowl, combine the water and cornstarch, stirring until smooth. 4. Move the stir-fry ingredients to the sides of the pan to make a well in the center of the wok or fry pan, and add the cornstarch to the liquid remaining in the well. Stir until the cornstarch clarifies and the mixture thickens. 5. Move the stir-fry ingredients into the well and coat them with the sauce. Serve immediately.
Source: www.recipesource.com