General Tso's Chicken

General Tso’s Bok Choy

When the kids were young, our family used to order General Tso’s chicken (along with peanut chicken and lo mein) as a take-out dinner from our local Chinese restaurant. The chicken part wasn’t always great, but I loved the sauce which is delicious on crunchy bok choy.

It’s that easy: I know there are lots of Chinese ingredients here, but your local Heinen’s grocery has them all and you will use them again in other ways. Trust me. Rice vinegar is great in salad dressings. Hoisin is Chinese barbecue sauce and can be used the same way. Mirin can be used to season soups and stews. Chili garlic sauce is the hot stuff you use like any hot sauce. Sesame oil is great in salad dressing or lightly drizzled over vegetables.

General Tso’s Bok Choy

Start to finish: 35 minutes
Hands on time: 30 minutes

Sauce
3 tablespoons soy sauce
2 tablespoons rice vinegar
2 tablespoons sugar
2 tablespoons hoisin
2 tablespoons water
1 tablespoon Mirin (sweet rice wine)
1 teaspoon chili garlic sauce
2 teaspoons corn starch
1 teaspoon dark sesame oil
Freshly ground black pepper

1/2 cup flour
16 oz firm tofu, sliced 1/4-inch thick
3 tablespoons vegetable oil

1 onion, thinly sliced
1 thumbnail sized knob peeled and minced fresh ginger root
2 cloves garlic, minced
1 large head bok choy, thinly sliced
1 red pepper, thinly sliced
2 cups snow peas
2 green onions, thinly sliced for garnish
Cooked, frozen in the bag rice as an accompaniment

Combine sauce ingredients in a small bowl and stir to blend well.

Dump flour into a shallow bowl and dredge the tofu on both sides.

Heat a 12-inch skillet or wok over medium-high heat and add 2 tablespoons of the oil. In two batches, brown the tofu on both sides, about 3 minutes total and transfer to a paper towel lined plate. Set aside.

Add the onion, ginger and garlic to the hot pan and sauté for one minute or until fragrant. Add the bok choy, red pepper and snow peas. Cook, stirring until almost tender, about 3 minutes and add the sauce (it will sizzle). Continue to toss the vegetables until completely coated with the sauce, about 1 minute. Stir in the tofu.

Serve on heated plates over rice and garnished with the green onion.

Extra hungry? Add some extra tofu. About 4 ounces should do it.

In the glass: Riesling goes beautifully with Chinese flavors. Look for Chateau Ste. Michelle Harvest Select Riesling (Columbia Valley) for around $9.

Click here to print this page | Recipe created by Carla Snyder

Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink-full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

Carla Snyder
Posted by: Carla Snyder
Carla has spent the past 30 years in the food world as a caterer, artisan baker, cooking school teacher, food writer and author of 6 cook books including the James Beard nominated Big Book of Appetizers. Her passion is sharing fresh, cooked-from-scratch weeknight meals that cut prep time and practically eliminate that nightly sink full of dishes. Look for Carla on Facebook, Twitter (carlacooks), Pinterest and at ravenouskitchen.com where she blogs about everything from cooking for two to easy weekend entertaining for a crowd.

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