Bok choy with tofu skin is a traditional Chinese dish, featuring bok choy, used daily here in China and tofu skin, made from the film that forms over soy milk after boiling.
| 400 g bok choy, green or white | |
| 1 teaspoon of fresh ground ginger | |
| 4 garlic clover, ground | |
| 200 g tofu skin | |
| 1/2 teaspoon sugar | |
| 2 teaspoons sesame oil | |
| 1 teaspoon corn starch | |
| 3 tablespoons sunflowers seeds oil | |
| salt | |
| white pepper, ground |
| 1. | Clean and wash the bok choy well. Heat the oil in a wok (or in a large pan) and when it is hot add the ginger. Fry for about half a minute and then add the garlic. After a few seconds turn up the heat and add the bok choy. |
| 2. | Cook stirring often until the vegetables start to wither, then add the sugar, salt, sesame oil and white pepper to taste. |
| 3. | Combine the wok with two tablespoons of water and the tofu skin cut into pieces. Do not mix, otherwise the tofu will stick to the walls of the wok. Just close the lid and cook for a couple of minutes. At this point, lift the lid, add the teaspoon of starch dissolved in a little water and mix gently. Serve immediately. |
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