Vary the hotness of this dish by adjusting the amount of chili paste. As with all stir-fries, have all the ingredients measured, chopped, and ready before beginning to cook.
Heat in a wok or large skillet over medium-high heat:
1 tablespoon peanut oil or vegetable oil
Add:
2 teaspoons minced peeled fresh ginger
1 teaspoon minced garlic
Stir-fry for 1 minute. Add:
1 8-ounce can flower-cut baby corn, drained
4 cups 1/2 -inch-thick slices bok choy
1/2 small onion, sliced
Stir-fry until the bok choy is slightly wilted, 3 to 4 minutes. Combine and stir in:
1/2 cup chicken stock or vegetable stock
2 tablespoons soy sauce
1 tablespoon black bean sauce or black bean paste
1 tablespoon dry sherry
2 teaspoons chili paste
1 tablespoon cornstarch
1/2 teaspoon sugar
1/4 teaspoon Szechuan peppercorns, lightly cracked if desired
Boil, stirring, until thickened, about 1 minute. Stir in:
1 10 1/2-ounce package extra-firm tofu, pressed if desired, and cubed
Heat through for 2 to 3 minutes. Arrange on a serving platter:
