We were hungry for lunch. I had a couple of pork chops left, a pack of tofu and vegetables that needed to be used before they go bad. It was an easy decision. Make stir-fry, of course 
INGREDIENTS :
- 1 pack of firm tofu (organic or otherwise), cubed
- vegetable oil for sauteing
- half of medium onion, finely chopped
- 3 cloves of garlic, finely chopped
- cubed pork chops
- zucchini, sliced
- 5-6 pieces of bok choy
- 3 tbsp of soy sauce
- 3 tbsp of oyster sauce
- ground black pepper
- 1/2 cup of water
- another 1/2 cup of water stirred with 1 tbsp of cornstarch
Heat up the wok, then add the oil. Fry the cubed tofu. Brown ‘em a little bit then set aside.
Saute garlic and onions. Try not to burn the garlic . Add the pork. Cook for about 5 minutes or so.
Add the zucchini, bok choy, oyster sauce, black pepper and soy sauce. Stir everything together. Add 1/2 cup of water. Cover and let everything cook for about 8-10 minutes. Or less.
Stir in the browned cubed tofu. Then stir in the cornstarch mixture. That will thicken up the sauce. It’ll happen instantly, maybe a minute or so. Shorter most probably so you might as well turn the stove off.
Serve with white rice.
