2 bunches baby bok choy, sliced into 1″ slices1/4 lb mushrooms, sliced12 oz tofu, drained, cut into 1/2″ cubes1 T oil1 T soy sauce or to taste Heat oil in a skillet. Cook tofu until lightly browned. Add mushrooms. Cook 1 minute. Add bok choy. Heat until bok choy is beginning to wilt. Add soy sauce just before done and mix well. Serve over steamed rice.
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Cilantro Pesto Linguine
2 cups chopped cilantro3 garlic cloves1/4 cup slivered almonds2 t grated fresh ginger1/4 t red pepper flakes1/4 cup olive oil1/2 t rice vinegarsalt, to tastelinguine pasta Mince garlic in food processor. Add remaining ingredients and blend until well mixed and becomes a paste. Add to cooked linguine (a little goes a long way) and mix well. Serve warm or cold.
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