Baby Corn, Bok Choy, and Tofu Stir-Fry - Lowfat Recipe

Step 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. Add the tofu, baby corn, sherry, chili paste, and hoisin sauce, and cook for 2 minutes on medium heat, stirring frequently.

Step 2

In a small bowl, combine the water and cornstarch, stirring until smooth. 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.

Step 3

Move the stir-fry ingredients into the well and coat them with the sauce. Serve immediately. YIELD: Makes 8 (1/2 cup) servings

Each serving: 89 cals, 6gm protein, 3.7gm total fat, 11.3gm carbo, 0mg chol, 2.6gm fiber, 80mg sodium, 99mg calcium

Things You'll Need

  • 2ts Toasted sesame oil
  • 1/2tb Ginger -- finely chopped
  • 1lg Garlic clove -- finely Choped
  • 4c Bok choy -- cut diagonally Into 1
  • 3/4lb Firm tofu -- drained and Cut Into 1
  • 1cn 15oz Baby Corn
  • 1tb Dry sherry
  • 1/2tb Chili paste with soy bean
  • 1 1/2tb Hoisin sauce
  • 1tb Water
  • 1tb Cornstarch

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