Turon (Banana Spring Roll)

Ginisang Pechay (Sauteed Bok Choy)

 My husband caved in and bought a share of the end of season veggies from our usual CSA. In past years, we have been ambushed by kale, but this year it has been bok choy. I only know a couple ways to prepare bok choy and this Ginisang seemed the best way. Ginisangs are usually made with some sort of meat for protein, pork being the most common. So, to make it completely vegetarian, I substituted the meat with fried tofu. The hoisin sauce (which is one of my favorite sauces), ginger and garlic make such a tasty sauce that the flavor of pork isn't really missed in this veggie version.


 GINISANG PECHAY

1 pkg extra firm tofu
frying oil

1 tbsp  cornstarch
1 tbsp  soy sauce
1 tbsp  hoisin sauce
1 tbsp vegetable oil
1 head of bok choy cut into bite sized pieces
3 medium onion
1 clove garlic, minced
2 tsp grated ginger root
1/2 tsp five-spice powder
a pinch of red pepper flakes

Drain the tofu completely and gently squeeze out any remaining liquid. Slice the block into 1/2 inch slices and drain them on a paper towel for several minutes. (You may want to use frozen and thawed tofu for more texture. To read how to properly freeze and thaw tofu click here) Heat the frying oil a large frying pan (you will need about a 1/2 inch of oil in the pan). Fry the slices of tofu until they are golden brown on both sides. When they have cool slightly, cut the slices into 1/2 in strips. Set aside.

In a small measuring cup, whisk together 3/4 cup water, cornstarch, soy sauce and hoisin sauce. Set aside.

In a wok (or large skillet), heat the tablespoon of oil over high heat.  Stir-fry bok choy, onions, five-spice powder, garlic, ginger and hot pepper flakes until greens are wilted, about 3 minutes.
Add the fried tofu to the pan. Add soy sauce mixture. Stir-fry until sauce is thickened, about 1 minute. Serve over steamed rice.

adapted from http://www.filipinorecipesite.com/filipino-recipes/pork-and-bok-choy-stir-fry.html