Use vegetarian or rock shrimp in this Chinese dish
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Washington Post
This hearty, Chinese-style entree can be served as is or over steamed jasmine rice.
Rock shrimp, preferably not frozen, are called for in the original recipe, but we also tested this using vegetarian "shrimp" (made from a soy-based protein) that were first defrosted.
This recipe was adapted from "The Asian Grill," by Corinne Trang (Chronicle, 2006).
RED-BRAISED 'SHRIMP' AND TOFU WITH BOK CHOY
Combine the broth, tamari, vinegar and ketchup in a small bowl or measuring cup to form a sauce. Add the crushed red pepper flakes to taste.
Heat the oil in a large wok or large saute pan over medium-high heat until the oil shimmers.
Add the shallot, ginger and garlic and cook for 30 seconds, stirring constantly, until fragrant. Add the tofu and scallions and stir gently to distribute evenly, being careful not to break up the tofu. Add the bok choy and the sauce mixture and cover; bring to a boil, increasing the heat if necessary. Reduce the heat to medium-low and cook, covered, for 10 minutes. Add the vegetarian shrimp; cover and cook for 2 minutes or until heated through (if using rock shrimp, cook for 5 minutes).
Meanwhile, combine the cornstarch and water in a small cup, then add to the wok or pan and cook, stirring constantly, for about 1 minute, until the sauce starts to thicken. Serve immediately.
Makes 4-6 servings.
