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Nom Nom Nom.

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                                                                  Ingredients
                                                                  • Yes No 1 tbsp minced ginger
                                                                  • Yes No 1 tsp lemon juice
                                                                  • Yes No 3 tbsp cooking oil
                                                                  • Yes No 1 tsp asian sesame oil
                                                                  • Yes No 1/2 tsp salt
                                                                  • Yes No 1/8 tsp black pepper
                                                                  • Yes No 3 clove garlic
                                                                  • Yes No 1 1 1/2 lb large bok choy, stalks
                                                                  • Yes No 1/2 lb snow peas
                                                                  • Yes No 10 radish
                                                                  • Yes No 4 tsp soy sauce
                                                                  • Yes No 1/2 lb spinach
                                                                  • Yes No 1/2 lb firm tofu
                                                                  • In a small glass or stainless-steel bowl, combine the ginger, lemon juice, 1 tablespoon of the cooking oil, the sesame oil, 1/4 teaspoon of the salt, and the pepper. Set aside.
                                                                  • In a wok or a large nonstick frying pan, heat the remaining 2 tablespoons cooking oil over moderately high heat. Add the garlic and cook, stirring, until fragrant, about 10 seconds. Add the bok-choy stalks and cook, stirring, for 1 minute. Add the snow peas and cook, stirring, for 1 minute. Add the radishes and the soy sauce and cook, stirring, for 1 minute longer.
                                                                  • Add the bok-choy leaves, the spinach, and the remaining 1/4 teaspoon salt to the pan. Cook, tossing gently, until the leaves just wilt, 1 to 2 minutes. Add all but 1 tablespoon of the vinaigrette and toss to coat. Remove the vegetables from the pan.
                                                                  • In the same pan, heat the remaining tablespoon of vinaigrette over moderately high heat. Add the tofu and cook, turning occasionally, until warmed through, about 2 minutes. Return the vegetables to the pan and stir gently to mix.
                                                                  Yields: 4
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