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| 1 1/2 Esslöffel | soy sauce Low-sodium |
| 1 Esslöffel | sherry dry |
| 1 Teelöffel | Sesame Oil oriental |
| 1 Teelöffel | cornstarch |
| 2 Teelöffel | vegetable oil |
| 3 gross | cloves garlic minced |
| 1 Esslöffel | ginger peeled, fresh, minced |
| 1/8 Teelöffel | Dried crushed red pepper |
| 3 1/2 Tasse | Thinly sliced trimmed bok choy |
| 1 Dose | (5-oz) sliced water chestnuts; drained |
| 3 | Green onions; cut into 1-inch pieces |
| 10 1/2 x ca. 30 g | Extra-firm tofu; drained, cut into 3/4-inch pieces |
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Combine first 4 ingredients in small bowl; mix well. Heat vegetable oil until very hot in heavy large wok or skillet over high heat. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds. Add bok choy and stir-fry until just wilted, about 2 minutes. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.
2 Servings
Per serving: calories, 370; fat, 20 g; sodium, 562 mg; cholesterol, 0 mg
Bon Appétit
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