Stir-Fried Mushrooms and Tofu with Bok Choy

Aren't stir-fry recipes the best?! I love them because you have all of your ingredients prepped and ready, and then you toss them into the pan for a few minutes, and bam! Dinner is done!

I wanted to go vegetarian for my weeknight stir-fry recipe this week. Knowing that mushrooms and tofu make for amazing meat substitutes, that are healthy to boot, I added them to the mix with all of my favorite ingredients from Chinese cuisine, including five-spice, mirin, and sesame oil. Served over a bed of rice, with bok choy, this is definitely a stir-fry recipe to hit the spot!

Stir-Fried Mushrooms and Tofu with Bok Choy

Time: 25 Minutes
Serves 4

2 tbsp light soy sauce
1 tbsp dark soy sauce
2 tbsp mirin
1 tsbp hoisin
2 tsbp sesame oil, divided
1/4 cup honey
2 tsp five-spice powder
1 tbsp ginger, minced
1 tsp garlic, minced
12 oz cremini or shiitake mushrooms, thinly sliced
14 oz tofu, drained, cut into 1-inch pieces
1 bunch Chinese chives, roughly chopped
8 birdseye chilies (optional)
3/4 lb bok choy, stemmed
1 tbsp peanut oil
Steamed rice, to serve

In a large bowl, stir together light soy sauce, dark soy sauce, mirin, hoisin, 1 tbsp sesame oil, honey, five-spice powder, ginger, and garlic. Add mushrooms, tofu, chives, and birdseye chilies, and stir to combine. Let marinate for 15 minutes.

Add 4 cups water 1 tbsp sesame oil to a large wok or Dutch oven and bring to a boil over medium-high heat. Add bok choy and reduce heat to a simmer. Cook for 1-2 minutes, until bok choy is still crisp, but tender. Transfer to a platter and toss with hoisin sauce. Keep warm.

Wipe out the wok and heat peanut oil over medium-high heat. Add mushrooms and tofu mixture and stir-fry for about 5 minutes, until the mushrooms are tender. 

Serve stir-fry with bok choy over steamed rice. 



Szechuan Beef Lettuce Wraps

Feeling a little carbo-loaded after the weekend? Try this delicious recipe for Sichuan Beef Lettuce Wraps! They are finger-licking good! I like rice just as much as anyone else, but sometimes it’s nice to take a break from excessive carbing for a meal or two. Plus that means you get to eat a little more of the filling, guilt-free. Mmm, mmm, mmm!

Szechuan Beef Lettuce Wraps

Adapted from Kylie Kwong’s Simple Chinese Cooking
Time: 40 Minutes
Serves 4

1.5 lb ribeye beef fillets
1/4 cup vegetable oil
2 large red chillies, finely sliced
1 tbsp finely diced ginger
3 garlic cloves, finely diced
2 tbsp Hoisin sauce
2 tsp Sichuan pepper & salt
1 cup finely sliced spring onions
Pinch Sichuan pepper & salt, extra
1 large head iceberg lettuce, leaves separated

Wrap beef fillets in plastic cling wrap. Place on a tray in the freezer for about 30 minutes or until slightly firm, so they are easy to slice finely without tearing. Remove plastic cling wrap and, using a sharp knife, cut beef fillets into 1/4 inch strips. Mince if desired.

Heat oil in a hot wok until surface seems to shimmer slightly. Add half the beef and stir-fry for 1 minute, stirring constantly to prevent beef sticking together. Remove from wok with a slotted spoon, drain well on kitchen paper and set aside. Repeat process with remaining beef. Remove excess oil from wok and wipe clean.

Heat extra oil in the same hot wok. Stir in chili, ginger and garlic and cook on a medium heat for 30 seconds, stirring constantly to ensure garlic doesn’t burn. Return beef to the wok with hoisin sauce and stir-fry for a further 30 seconds. Add Sichuan pepper & salt and stir-fry for 30 seconds. Lastly, stir through spring onions.

Divide beef and arrange over four large lettuce leaves. Sprinkle with extra Sichuan pepper & salt.