3 tablespoons oil
1 teaspoon minced ginger
5 cloves garlic, chopped
3/4 pound bok choy, thoroughly washed and drained (or vegetables of choice)
1 teaspoon salt (or to taste)
1/2 teaspoon sugar
2 teaspoons sesame oil
1/4 teaspoon ground white pepper
2 tablespoons water
1/2 pack of fresh tofu skin, cut into bite-sized pieces (about 2 cups)
1 teaspoon cornstarch, dissolved in 2 tablespoons water
Heat the oil in a wok over medium heat. Add the ginger, and cook for about 30 seconds before adding the garlic.
After a few seconds, turn up the heat to high, and add the bok choy. Stir-fry everything together. When the bok choy has begun to wilt, stir in the salt, sugar, sesame oil, and white pepper.
Now add the water and fresh tofu skins. Do not stir! It’s important to keep the tofu skin on top of the bok choy so that it doesn’t touch the wok (or it will stick). Cover the wok with the lid, and steam for a minute.
Then open the lid, drizzle in the cornstarch mixture, and stir-fry gently to mix everything together.