- 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 fresh-ground black pepper
- 3 cloves garlic, minced
- 1 large head bok choy (about 1 1/2 pounds), stalks cut into 1/2-inch 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-inch 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.
- In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons cooking oil over moderately high heat. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and cook, stirring, for 1 minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the soy sauce and cook, stirring, for 1 minute longer.
- Add the bok-choy leaves, the spinach, and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes. Add all but 1 tablespoon of the vinaigrette and toss to coat. Remove the vegetables from the pan.
- In the same pan, heat the remaining tablespoon of vinaigrette over moderately high heat. Add the tofu and cook, turning occasionally, until warmed through, about 2 minutes. Return the vegetables to the pan and stir gently to mix.
Nothing enhances the flavors of Asian seasonings and fresh vegetables as well as Riesling. Here, however, you can use a dry wine; a Rheingau Trocken (dry) Spätlese is a good choice.
Contributed By Photo © Hannah Queen Published June 2012