Ingredients
1 tbsp. minced fresh ginger
1 tsp. lemon juice
3 tbsp. Cooking oil
1 tsp. Asian sesame oil
1/2 tsp. salt
tsp. fresh-ground black pepper
3 cloves garlic
1 large head bok choy (about 1 1/2 pounds)
1/2 lb. snow peas
10 radishes
4 tsp. soy sauce
1/2 lb. spinach
1/2 lb. firm tofu
Preparation
Step 1In 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.Step 2In 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.Step 3Add 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.Step 4In 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.Step 5Wine Recommendation: 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.
