Bok Choy with Peppers and Tofu

• 1 large head of bok choy (or 3 baby bok choys)

• 1 large pepper (any color)

• 3-4 cloves of garlic

• 1 block of firm tofu

• 1/4 cup cornstarch

• 3/4 cup of your choice of stock (try miso mixed with hot water)

• Fresh ground pepper

• Soy sauce

• Sesame oil (roasted or plain)

• Salt

Pan of your choice (wok, large fry pan, or Dutch Oven)

Instructions:

1. Slice the white stems off the bok choy and set the green leaves aside. Cut the bok choy stems into 1/2-inch pieces.

2. Heat a pan with some neutral cooking oil (not olive oil or something that’s been sitting around forever).

3. When the pan is hot, add the bok choy stems, peppers, and garlic. Stir quickly and then leave them alone for 3-5 minutes to brown a bit.

4. Trim the remaining bok choy leaves to wide ribbons.

5. Cube the tofu into 1/2-inch cubes.

6. In a medium bowl, toss the cornstarch with a generous amount of pepper and some salt.

7. Toss the cubed tofu with the cornstarch mixture.

8. Stir the bok choy stems and peppers, and cook for 2-3 more minutes, stirring a few times.

9. Remove the bok choy stem mixture to a plate.

10. Add a tablespoon of oil to the pan.

11. Toss in the tofu. Let each side fry until browned lightly (3-4 sides is fine). You may need to add a bit more oil.

12. Add the bok choy stem mixture and the green leaves.

13. Stir fry briefly.

14. Add the stock. It will thicken quickly due to the cornstarch.

15. Remove from heat. Add soy sauce and a bit of sesame oil.

16. Serve over rice (I like brown rice).