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Stir Fry Bok Choy and Mizuna

yield: Makes 4 servings

active time: 30 minutes

total time: 30 minutes

This stir-fry gets its hit of green from bok choy and mizuna, a Japanese salad green.
  • 3 1/2 tablespoons soy sauce, divided
  • 4 teaspoons Asian sesame oil, divided
  • 3 1/2 teaspoons unseasoned rice vinegar, divided
  • 1 14- to 16-ounce container extra-firm tofu, drained
  • 2 tablespoons peanut oil
  • 4 green onions, chopped
  • 1 tablespoon finely chopped peeled fresh ginger
  • 2 garlic cloves, finely chopped
  • 4 baby bok choy, leaves separated
  • 12 cups loosely packed mizuna (about 8 ounces) You may use other greens to substitute the amount. 
 

Preparation

Whisk 2 tablespoons soy sauce, 2 teaspoons sesame oil, and 1/2 teaspoon vinegar in bowl.

Stack 2 paper towels on work surface. Cut tofu crosswise into 3/4-inch-thick slices; cut each slice crosswise in half. Arrange tofu on paper towels and let stand 10 minutes. Pat top of tofu dry.

Heat peanut oil in large nonstick skillet over medium-high heat. Add tofu and cook, without moving, until golden brown on bottom, 2 to 3 minutes per side. Transfer tofu to paper towel to drain, then place tofu on sheet of foil and brush both sides with soy sauce mixture.

Wipe out any peanut oil from skillet. Add 2 teaspoons sesame oil and place skillet over medium heat. Add green onions, ginger, and garlic. Stir until fragrant, about 30 seconds. Add remaining 1 1/2 tablespoons soy sauce and 3 teaspoons vinegar, then bok choy. Toss until bok choy wilts, 1 to 2 minutes. Add mizuna in 2 batches, tossing to wilt before adding more, 1 to 2 minutes per batch. Season greens with salt and pepper. Add tofu to skillet. Toss gently to blend. Transfer to platter.

Picking InfoJuly 21st, 2020

  The 2020 Blueberry Season is over  We hope to see everyone again in June 2021       Phil Johnson passed away on April 7, 2020. Read ObituaryHe truly enjoyed visiting with ev

Walnut Springs Farm Update April 29th, 2020

Dear Friends, It will be blueberry season soon!  We anticipate opening in mid-June.  We will be making adjustments to adhere to any required restrictions to insure your safety.  We hope

A Special Message from Phil and Ruth Ann JohnsonMay 30th, 2019

Dear Loyal Customers, After 43 years of fruit production Phil and Ruth Ann Johnson have decided to retire. Phil has actually been farming for over 65 years.  He began growing black rasp

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