1/3 cup vegetable oil
6 1/2 ounces firm tofu -- cut into 1" cubes
3 garlic cloves -- crushed
2 teaspoons grated peeled fresh ginger
2 onions -- cut into eighths
1 bunch Chinese broccoli -- trimmed, and
cut into 1 1/2" lengths
3 1/2 ounces snow peas (mange-touts) -- trimmed, and
sliced crosswise
1 red bell pepper -- seeded and sliced
1 cup drained canned baby corn
1 bunch bok choy -- trimmed, and
cut into 1 1/2" lengths
[or 1 bunch spinach -- trimmed]
2 tablespoons oyster sauce
1 tablespoon light soy sauce
Steamed white rice for serving

In wok over medium heat, warm vegetable oil. Working in batches, add tofu and stir-fry until golden on all sides, 2 to 3 minutes. Using slotted spoon, remove from wok and drain on paper towels.

Pour off all but 2 tablespoons oil from wok and return to medium heat. Add garlic, ginger, and onions, and stir-fry until softened, 2 to 3 minutes.

Add broccoli, snow peas, bell pepper, corn, and bok choy or spinach. Stir-fry until vegetables are tender-crisp, 3 to 4 minutes.

Add tofu and oyster and soy sauces and gently stir-fry until heated through, 1 to 2 minutes.

Serve hot, accompanied with steamed white rice.

This recipe yields 4 servings.