I love sweet and sour stir-fries. Half of my children do, too. The other half and hubby, however, do not…or should I say DO NOT. If I’m going to make it, I do it for lunch for myself and anybody who might be interested.
This week I found some organic bok choy and knew it was time to experiment. This is just a simple little dish, but it makes a very satisfying lunch. I didn’t have time to cook any rice and had none leftover, either, so we ate it plain for a late “noon” meal. It was delicious. I would have liked more of the greens from the bok choy for eye-appeal, though. Some sweet red pepper pieces would have helped with the colorfulness, too. For a better view of the picture below, click on it. It looks tastier that way. 🙂
- approximately 2-3 T. virgin coconut oil, decrease if desired
- 1 small onion, quartered and sliced
- 1 small bunch bok choy, chopped into separate pieces of stem and leaves
- 1/4 lb. of frozen diced pineapple pieces, or to taste
- 1 T. minced ginger, or more
- 1 lb. extra-firm tofu, diced
- 1 1/2 T. chicken-style seasoning
- Bragg’s Liquid Aminos
- 1/4 c. demerara sugar, or brown sugar
- 1 T. (loose) cornstarch
- 2 T. water
Melt the coconut oil in a large skillet. Toss in onion, bok choy stem pieces, pineapple, ginger, and tofu. Squirt Bragg’s back and forth over pan, stirring to distribute. Begin cooking on medium high heat. Sprinkle the chicken-style seasoning over all and stir well. Cook for 5 minutes or so. Add bok choy leafy pieces and demerara or brown sugar. Cook until bok choy is as tender as desired. Stir together cornstarch and water and pour it into the skillet, stirring constantly. Add more Bragg’s as desired for flavor and saltiness. Serve plain or over rice.
Variations: Add sliced/diced mushrooms, celery, and/or bell peppers. You may need to increase ginger, seasonings, and sweeteners, depending on how much you add.