Bok Choy Shiitaki Tofu Stir-Fry

I am sad to see the farmers market days being dwindled as I have been able to get fresh produce and some hard to find items that have allowed me to experiment in the kitchen. I knew I wanted to do something Asian inspired after my last trip so I thought for a little while and decided to come up with this. My wife said it could use a little less heat, but the heat didn't hit her until the very end! Overall she said it was really good. I hope you enjoy this! I know I already did!

Ingredients:

1 Cup Fresh Shiitake Mushrooms coarsely chopped

1 Tbsp fresh ginger

3 cloves garlic chopped

1 pinch of fresh ground fennel

1/2 tsp corriander seeds

1/4 tsp onion powder

1 head of broccoli

1 handful of snap sugar peas

5 fresh Thai basil leafs

salt and pepper to taste

1 pinch of cayenne pepper

2 Tbsp Olive Oil or Sesame Oil

2 Tbsp Soy Sauce

1 Tbsp Hosin Sauce

2 good handfuls of baby Bok Choy

1 cup diced firm Tofu (or insert meat of choice)

1 cup of cooked rice.



Directions

Combine soy sauce and Olive Oil to wok and add your Shiitake Mushrooms. Allow them to start cooking and after a few minutes add your ginger, garlic, salt and pepper to the wok. Allow to sauté and add your Tofu to cook with the mushrooms. After a few minutes start to add your broccoli, peas and bok choy to the wok. Cook for about 5 minute or until the Bok Choy starts to decrease in size. once this happens add your cayenne pepper, onion powder, fresh ground fennel, and Thai basil leafs. at the last 2 minutes add your Hosin Sauce.



To serve place rice in a bowl or on a plate and top with the stir fry.

Total time was 20 minutes to cook this from start to finish.

10 minutes of prep required.