Spiced Bok Choy and Tofu

Description
This dish is a simple 30-minute meal. For an extra-spicy entree, leave the seeds in the jalapeno; remove seeds for a mild version. Shiitake stems can be saved for flavoring stock but are inedible, so discard them after using.
 * Contributed by Healthy Recipes for Diabetic Friends Y-Group
 * Source: Vegetarian Times, Issue: March 1, 2004 p.51
 * Serves: 4

Ingredients

 * 1 tbsp peanut or vegetable oil
 * 1 tbsp dark sesame oil
 * 9 cups (1 medium bunch) bok choy, rinsed and sliced crosswise
 * 4 cups sliced shiitake mushroom caps
 * 1 cup sliced scallions
 * 2 garlic cloves, minced
 * 1 jalapeño, minced
 * 1 tbsp grated fresh ginger
 * 3 tbsp water
 * 3 tbsp low-sodium soy sauce
 * 1 tsp granular sugar substitute
 * 1 lb firm tofu, at room temperature, cubed

Directions

 * 1) Heat oils in a large skillet or wok over high heat.
 * 2) Add bok choy and mushrooms, and stir-fry for 5 minutes, or until tender-crisp.
 * 3) Add scallion, garlic, jalapeño and ginger, and stir-fry for 1½ minutes.
 * 4) Meanwhile, mix water, soy sauce and sugar substitute together in a cup.
 * 5) Stir into bok choy mixture, and top with tofu.
 * 6) Cover, and cook just to heat through, for 1 minute.

Nutritional information
Per serving:
 * 360 Calories | 25g Protein | 18g Total fat | 35g Carbs | 8g Fiber | 2g Sugars