1 tablespoon minced fresh ginger
1 teaspoon lemon juice
3 tablespoons cooking oil
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon freshly-ground black pepper
3 garlic cloves -- minced
1 large head bok choy - (abt 1 1/2 lbs) -- stalks cut
into 1/2" pieces, leaves shredded
1/2 pound snow peas
10 radishes -- quartered
4 teaspoons soy sauce
1/2 pound spinach -- stems removed,
and leaves washed well
1/2 pound firm tofu -- cut into 3/4" dice
In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.
In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons cooking oil over moderately-high heat. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and cook, stirring, for 1 minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the soy sauce and cook, stirring, for 1 minute longer.
Add the bok-choy leaves, the spinach, and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes. Add all but 1 tablespoon of the vinaigrette and toss to coat. Remove the vegetables from the pan.
In the same pan, heat the remaining tablespoon of vinaigrette over moderately-high heat. Add the tofu and cook, turning occasionally, until warmed through, about 2 minutes. Return the vegetables to the pan and stir gently to mix.
This recipe yields 4 servings.
Comments: Fresh and green and bursting with flavor, this stir-fry is like a little taste of springtime that you can serve any time of year. Carrots, red bell pepper, or asparagus (if it really is spri
Source: http://www.cooking.com/recipe
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