Baby Bok Choy Sprouts with Shredded Tofu (白菜苗豆腐絲, Baak6 Coi3 Miu4 Dau6 Fu6 Si1)

I had a similar dish to this recipe at my local Shanghai restaurant and wanted to reproduce it at home. I had posted a similar recipe earlier, Shrimp with Shredded Spice Tofu (五香豆腐絲蝦, Ng⁵ Hoeng¹ Dau⁶ Fu⁶ Si¹ Haa¹), which adds seafood. Long baby bok choy sprouts resemble spinach in form, but retains its crunch when cooked, and are the young long sprouts of the bok choy plant. The long sprouts go well with shredded tofu which is also long in length. If you can’t find long baby bok choy sprouts (also called long bok choy muy) at your local Asian supermarket, you can substitute baby bok choy (小白菜, siu² baak⁶ coi³). Regular firm tofu, cut into strips, can be substituted for the shredded tofu.

Enjoy!

Ingredients

½ in.	15 mm.	Knob of ginger (薑, goeng1), crushed in a garlic press
2 cloves	2 cloves	Garlic (蒜, syun3), crushed in a garlic press
1 lb.	500 g.	Long baby bok choy sprouts (白菜苗, baak6 coi3 miu4)
8 oz.	227 g.	Shredded white tofu (白豆腐絲, baak6 dau6 fu6 si1) – 1 package
		Oil for cooking

 

Sauce Ingredients

2 Tbs.	30 ml.	Soy sauce (豉油, si6 jau4)
1 Tbs.	15 ml.	Hoisin sauce (海鮮醬, hoi2 sin1 zoeng3)
2 Tbs.	30 ml.	Shaoxing rice wine (紹興酒, siu6 hing1 zau2) or dry sherry
½ tsp.	2.5 ml.	Ground white pepper (白胡椒, baak6 wu4 ziu1)
1 tsp.	5 ml.	Sesame oil (麻油, maa4 jau4)
½ Tbs.	15 ml.	Corn starch (粟粉, suk1 fan2)
1 Tbs.	30 ml.	Water

 

Equipment

14 in.	35.5 cm.	Wok or pan

 

Preparation Instructions

1. Crush the ginger and garlic in a garlic press.
2. Wash and cut the ends off the long baby bok choy sprouts. If long baby bok choy sprouts are not available, baby bok choy (小白菜, siu² baak⁶ coi³) can be substituted.
3. Open the shredded white tofu package and discard any liquid.
4. Prepare and mix the sauce in a small bowl: add the soy sauce, hoisin sauce, Shaoxing rice wine or dry sherry, ground white pepper, and sesame oil. In another small bowl, prepare the corn starch slurry by mixing the corn starch and water together.

Cooking Instructions

1. Heat a wok or pan over high heat and before adding oil. Add the shredded white tofu, stir fry, and then remove them to a bowl.
2. Reheat the wok over high heat before adding oil and then the crushed ginger and garlic. Quickly stir fry the ginger and garlic until fragrant before adding more oil and then the long baby bok choy sprouts. Stir fry the long baby bok choy sprouts (the volume will decrease drastically) before adding the shredded white tofu back into the wok. Stir fry all the ingredients together.
3. Add the sauce ingredients to the wok and stir fry the ingredients together. Add the corn starch slurry to thicken the sauce and mix all the ingredients together. Put the cooked ingredients into a serving dish and serve with steamed rice.