I made this up! I'm not sure where it transported us to, but it was somewhere exotic with delicious food. Seriously, the best stir fry I've ever made. Mei Qing Choy is exquisite, with tender stalks and a very delicate citrusy flavor.
Mei Qing Choy and Tofu Stir Fry with Macadamia Nuts
1 tbsp. vegetable oil
1 lb. extra firm tofu, frozen and then thawed
2 heads mei qing choy (a variety of baby bok choy with green stalks, or substitute regular baby bok choy or cabbage of your choice)
2 carrots, sliced on the diagonal.
1 small onion, diced in 1/2" pieces
2 cloves garlic, minced or pressed
1 tsp. dried ginger (or 1 in. fresh ginger, peeled and minced)
Pinch cayenne pepper
1/4 c. soy sauce
1/2 c. water
1 tbsp. corn starch
1 sm. package macadamia nut pieces
Drain tofu and press between two plates to remove water. (Place a heavy can on top of the top plate.) Dice in 1/2" pieces. Set aside.
Cut out stems of bok choy. Dice and set aside. Dice leaves. Set aside separately from stems.
Mix together ginger, cayenne, soy sauce, water and corn starch. Set aside.
Heat oil in wok or large pan. Stir fry onion and carrots 1-2 minutes, until beginning to soften. Add bok choy stems and garlic. Stir until beginning to soften. Add leaves and stir again.
Add liquid mixture and stir until clear. Taste; add more soy sauce or salt if needed. Stir in tofu very gently. Heat through. Add macadamia nuts just before serving over rice.