Chinese recipes |
Vegetable Stir-Fry With Ginger Vinaigrette |
1 tablespoon minced fresh ginger 1 teaspoon lemon juice 3 tablespoons cooking oil 1 teaspoon Asian sesame oil 1/2 teaspoon salt 1/8 teaspoon freshly-ground black pepper 3 garlic cloves -- minced 1 large head bok choy - (abt 1 1/2 lbs) -- stalks cut into 1/2" pieces, leaves shredded 1/2 pound snow peas 10 radishes -- quartered 4 teaspoons soy sauce 1/2 pound spinach -- stems removed, and leaves washed well 1/2 pound firm tofu -- cut into 3/4" dice |
In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside. |