We are grateful to Selma Miriam and Noel Furie for sharing one of the delicious recipes from their highly esteemed restaurant in Bridgeport, Bloodroot Vegetarian Restaurant.
- Cut 2 lbs. baby bok choy lengthwise and then crosswise into 3-inch pieces. Set aside.
- Discard cores of oyster mushrooms and pull lobes apart to make 4 cups, packed.
- Begin frying mushrooms in 1 TBSP grapeseed oil, well heated in a large frying pan. Fry in batches, turning mushrooms frequently until well browned. Turn out each batch into a large bowl.
- Meanwhile mince 4 cloves garlic and 1 1/2 TBSP fresh ginger. Set aside.
- Fry bok choy in batches until browned, adding oil as needed. As it gets done, add the bok choy to the mushrooms.
- Combine in a small bowl: 1/2 cup water, 2 tsp. cornstarch, 1/4 cup tamari, 2 tsp. rice wine vinegar, 2 ounces toasted sesame oil, 1/2 tsp. Chinese chili paste with garlic, 1 tsp. sugar, 1/2 tsp. salt, and 1 tsp. freshly ground pepper. Set aside.
- When bok choy is well browned and in the bowl with the oyster mushrooms, turn pan heat to low and sauté the garlic and ginger, adding more oil if necessary. When translucent and beginning to brown, stir sauce in bowl well and add to pan. Raise heat and stir until mixture thickens. Return bok choy and mushrooms to pan. Add water if necessary. Dice 1 lb. tofu and add to pan. Stir gently; cover and heat mixture together 5 minutes. Serve with brown rice and Chinese plum sauce. Garnish with scallions.