Chock full of crunchy vegetables and Asian flavors, this vegetarian stir-fry is hearty and delectable. The meal comes together in minutes, because the vegetables — bok choy, snow peas, radishes, and spinach — are flash cooked in a large sauté pan. Meaty, soy-glazed tofu and a fresh ginger vinaigrette add layers of delicious depth to the veggies. This recipe is highly adaptable, so feel free to substitute bell peppers, mushrooms, or any other vegetable.
Chicken, pork, shrimp, or beef are nice alternatives to tofu. To get the versatile recipe, read more.
1 tablespoon minced fresh ginger Serves 4.
1 teaspoon lemon juice
3 tablespoons cooking oil
1 teaspoon Asian sesame oil
1/2 teaspoon salt
1/8 teaspoon fresh-ground black pepper
3 cloves garlic, minced
1 large head bok choy (about 1 1/2 pounds), stalks cut into 1/2-inch 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-inch dice
1 tablespoon minced fresh ginger