Ingredients
1tbspfresh ginger,minced
1tsplemon juice
3tbspcooking oil
1tspAsian sesame oil
½tspsalt
1tspfresh ground black pepper
3clovesgarlic
1large head bok choy,(Chinese cabbage) about 1½ lbs
½lbsnow peas
10radishes
4tspsoy sauce
½lbspinach
½lbfirm tofu
Preparation
In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, ¼ teaspoon of the salt and the pepper. Set aside.
In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons of cooking oil over moderately high heat. Add the garlic and cook, stirring, for about 10 seconds until fragrant.
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 salt to the pan. Cook, tossing gently, for 1 to 2 minutes until the leaves just wilt.
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, for about 2 minutes until warmed through. Return the vegetables to the pan and stir gently to mix.
Serve warm and enjoy.
