Baby Bok Choy with Mushrooms, Bamboo and Tofu

It’s that time of the year again….LENT TIME. Lent is a Christian (Catholic) tradition; the period starts from Ash Wednesday until Easter, total of 40 days. So that means “FASTING”, only one full meal is permitted, on Fridays of Lent, meats are not permitted. The biggest thing is giving up sometime you can’t live without for those 40 days, for the past 2 years I have given up; red meats and rice, it was extremely hard.  

Sadly to say, I get super depressed on Fridays during Lent because I can’t eat meat because I am a huge meat fan.  

So... here is an easy and fast vegetarian dish to cook during lent.

Ingredients:

1 lb baby bok choy

8 dried Shiitake mushrooms

½ fresh bamboo shoots *(if fresh bamboo not available, substitute with the can bamboo shoots)

½ packets fried bean curd (tofu)

1 tablespoon extra virgin olive oil

1 tablespoon light soy sauce

1 teaspoon sesame oil

3 cups water *(can substitute with chicken broth, for more flavor)

Directions:

1.       Separate baby bok choy leaves from the stems, soak Shiitake mushrooms in boiling water for 30 mins then slice, also slice bamboo shoots and fried tofu.

2.      Salt water and bring to boil. Blanch the bok choy for a quick 30 seconds, drain and set aside.

3.      Heat oil in a sauté pan over medium heat, add bamboo and sauté until tender then add in mushrooms and tofu for a quick stir, and lastly add in bok choy.

4.       Add soy sauce and sesame oil for a quick mix. The dish is ready to serve.

For those who are fasting during this time “hang in there”, 40 days will go by fairly fast.

God Bless! Until next time…Peace Out