Name: Healthy One
Yield: 4 servings
Cuisine: asian
Ingredients: 12 ounces baby bok choy, rinsed, drained and halved lengthwise (see Cook’s Note); Kosher salt; One 14-ounce block firm tofu, cut in half lengthwise and into 1/2-inch-thick slices; 1 tablespoon neutral oil, such as vegetable or canola; 1 tablespoon spicy bean sauce (doubanjiang), such as Lee Kum Kee brand; 2 teaspoons Sichuan pepper powder; 1 teaspoon ground cumin; 1/2 teaspoon Chinese five-spice powder; 3 cloves garlic, chopped; One 1/2-inch piece fresh ginger, peeled and thinly sliced; 8 ounces frozen thinly sliced lean beef rolls (see Cook’s Note); 1 pound fresh shiitake mushrooms, stems discarded, caps sliced; 6 ounces (about 1 1/2 cups) cherry tomatoes; 1 tablespoon chili crisp, such as Fly By Jing brand; 2 cups steamed white rice; Cilantro leaves, for garnish

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Healthy One — asian Recipe | CookOS

Ingredients

12 ounces baby bok choy, rinsed, drained and halved lengthwise (see Cook’s Note)
Kosher salt
One 14-ounce block firm tofu, cut in half lengthwise and into 1/2-inch-thick slices
1 tablespoon neutral oil, such as vegetable or canola
1 tablespoon spicy bean sauce (doubanjiang), such as Lee Kum Kee brand
2 teaspoons Sichuan pepper powder
1 teaspoon ground cumin
1/2 teaspoon Chinese five-spice powder
3 cloves garlic, chopped
One 1/2-inch piece fresh ginger, peeled and thinly sliced
8 ounces frozen thinly sliced lean beef rolls (see Cook’s Note)
1 pound fresh shiitake mushrooms, stems discarded, caps sliced
6 ounces (about 1 1/2 cups) cherry tomatoes
1 tablespoon chili crisp, such as Fly By Jing brand
2 cups steamed white rice
Cilantro leaves, for garnish

16 Ingredients

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Instructions

1
Bring 6 cups cold water to a boil in a large skillet over high heat. Add the bok choy and 1/2 teaspoon salt. Bring back to a boil and cook until the bok choy is just tender, about 2 minutes. Use tongs to remove the bok choy from the water (leave the water in the skillet) and place it in a colander set over a larger bowl. Set aside.
2
Carefully place the tofu slices into the same boiling water and cook for 2 minutes. Drain the tofu into the colander with the bok choy and set aside to drain. Carefully discard the blanching water. Wipe the skillet dry.
3
Heat the same large skillet over low heat and add the oil, spicy bean sauce, Sichuan pepper powder, cumin and five-spice powder. Cook until the mixture is fragrant and the oil sizzles, about 1 minute. Add the garlic and ginger and stir-fry until fragrant, about 1 minute. Increase the heat to medium, add the frozen beef and stir-fry, breaking apart the rolls as they defrost. Cook until the rolls are half cooked through, about 4 minutes. Add the mushrooms, tomatoes and 1/4 teaspoon salt. Cover the skillet and cook, stirring occasionally, until the mushrooms are tender, about 3 minutes. Add the bok choy, tofu and chili crisp and toss until coated. Cover and cook until the tofu is heated through, about 2 minutes.
4
Divide the rice and the mala dry pot among 4 plates and garnish each with cilantro.

Healthy One

Ingredients

16 Ingredients

Instructions

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