Chicken breast or tofu stir-fried with bok choy, carrots and scallions, fresh ginger, and garlic.
- 4 boneless, skinless chicken breasts OR 1 package extra-firm tofu*, cut into bite-size pieces
- 3 TbL Asian fish sauce or soy sauce
- 2 tsp grated fresh ginger
- 2 tsp sugar
- 1/4 tsp crushed red pepper flakes (or to taste)
- 3 Tbl canola or other vegetable oil
- 3 carrots cut into 2-inch planks or quarters
- 1 small onion, chopped
- 1 pound bok choy, chopped into 1-inch pieces
- 3 scallions, sliced into 1-inch pieces
- 2 cloves garlic, minced
- 1/2 cup low-sodium chicken stock
Toss the chicken or tofu* with the fish sauce, ginger, sugar and red pepper flakes. Let stand at room temperature for 30 minutes.
In a wok or large skillet, heat 1-2 Tbl canola or vegetable oil over high heat. Add half the chicken or tofu, working in batches to lightly brown it and almost cook it through. Remove chicken or tofu as its done and set aside.
Add another 1 Tbl of oil to the pan. Add carrots and cook, stirring, 2 min. Add onion and cook 3 min longer. Add bok choy, scallions and garlic and cook, stirring, until the vegetables are just tender, 3-4 minutes.
Return chicken or tofu and any accumulated juices to the pan, and toss to combine. Season to taste with salt and pepper, and serve.
*I like to press excess liquid from tofu before stir-frying, to get a firmer texture. Cut the tofu into planks (1/2 inch thick or so) and lay on a clean towel or layer of paper towels. Cover with another towel, then a sheet pan, and add some heavy cans, cast iron skillets etc to weight it down. Leave for 10 minutes.