I love Asian Stir-Fries. They are so quick and easy, as well as fairly healthy and nutritious. We found fantastic looking bok choy, which is what sparked this meal. We added oyster mushrooms, tofu, ginger, udon noodles, and other seasonings to make a wonderful, delicious one-pot meal. If you want some wine with dinner, we've found that Reislings go exceptionally well with spicy Asian foods.
Udon Noodle and Bok Choy Stir-Fry, Adam and Kristin-Style
10-oz. tofu, cubed
5 cups bok choy, chopped
2 personal-sized packages pre-cooked udon noodles (any type of cooked Asian noodle will work)
1 package oyster mushrooms
1 1/2-inches ginger root, grated
2 Tbs. soy sauce, or to taste
2 Tbs. chili garlic sauce, or to taste
2 Tbs. peanut butter, or to taste
Sriracha hot sauce, optional
1. Heat wok on medium-high with 1 Tbs. canola oil. Place tofu in wok. Allow to brown and crisp for approximately 3-5 minutes on each side. Add bok choy, noodles, oyster mushrooms, ginger, and soy sauce. Cover with lid and allow to steam for 3 minutes. Add chili garlic sauce and peanut butter. Mix thoroughly. When vegetables have reached the preferred tenderness, serve. Top with Sriracha hot sauce for additional spice. Try not to lick the plate when finished.
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