Chingensai, Shiitake and Tofu Stir Fry

Voila, tonight's dinner. What I ate of it tasted quite good but unfortunately my appetite has not fully returned after being sick for the past few days. The leftovers are waiting in the fridge for tomorrow's lunch. I love that I only needed to pick up two things at the grocery store to make this. I also love that I learned the Japanese word for Bok Choy. Let me know if the recipe is clear enough to follow as it's the first time I write one for other people to follow.

• 1 tsp of olive oil
• 1 inch peice of fresh grated ginger
• 2 or 3 cloves of chopped garlic 3 or 4 sliced nama shiitake (fresh shiitake mushrooms)
• 2 small heads of chingensai (as they sell it in Japan or 1 head of Bok Choy in Canada)
• 1 small container of pressed tofu cut into cubes
• 2 or 3 tsp of soya sauce

Saute ginger and garlic in olive oil, then add the shiitake and chingensai. When the veggies are just about finished, add the tofu and soya sauce.

Serve over rice, rice noodles or even throw it into a wrap.