Bak Choy & Tofy; Pork Sausage and Vegetable

Bak Choy with Stir-fried Tofu

Ingredients:
1 Bok Choy
1/4 cup of extra-firm Tofu
1 clove of garlic
1/4 of medium onion
Soy Sauce
1 tsp of corn starch
1g of ginger
1 tsp of sesame oil

Preparation
Heat wok with oil. Add finely diced garlic and ginger to wok. Then add chopped onions cubed tofu and stir fry until they begin to soften. Stir together 3 tbsp of soy sauce with the corn starch and sesame oil, and stir until incorporated and add to wok. Chop the white stems of the bak choy from the leafey sections, and then cut the bak choy stems in half, lengthwise. Add to wok with 1/8 cup of water to help wilt. Serve with 1/4 cup of cooked rice.

serves 1-2

Pork Sausage and Vegetable

The recipe was stolen from epicurious.com I used egg whites and halved most of the ingredients to make less. Oh, and i took out the jalapeno and potatoes, and added some sage, curry powder, and cumin to spice it up a little bit.

2 tablespoons olive oil
1 pound hot Italian sausages, cut into 1-inch lengths
2 medium-size red-skinned potatoes, unpeeled, cut into 1/2-inch pieces
2 medium onions, chopped
2 green bell peppers, chopped
1 jalapeño chili, chopped
4 medium tomatoes, seeded, chopped
1/2 cup water
6 eggs

Preparation:
Heat oil in heavy large skillet over medium-high heat. Add sausages, potatoes, onions, bell peppers and chili and sauté until vegetables begin to soften, about 10 minutes. Add tomatoes and 1/2 cup water and bring to boil. Reduce heat to medium, cover skillet and simmer until vegetables are tender and sausage is cooked through, about 15 minutes. Uncover skillet; simmer until sauce is thick, about 8 minutes. One at a time, crack eggshells and drop eggs onto sausage mixture, spacing evenly. Cover and cook until egg whites are set and yolks still feel soft to touch, about 4 minutes. Serve immediately.