Luntiang Lunes: Stir Fry Bokchoy and Shitake Mushroom with Tofu

This recipe: Stir Fry Bokchoy and Shitake Mushroom With Tofu was just my experiment. I was really intending to cook stir fry bokchoy but thought of adding other ingredients for flavors. It was an instant 'Hit' with my children. They loved it and asked be served again for dinner the following day. : )
Stir Fry Bokchoy and Shitake Mushroom With Tofu is my entry for Luntiang Lunes.

 Ingredients:

• 1 bunch of bokchoy cut 2" length
• 3 dried shitake mushrooms, soaked and sliced
• 1 block tofu, fried and cubed
• 1 medium onion sliced
• 3 cloves garlic, minced
• 1 tablespoon sesame oil
• 1 tablespoon brown sugar
• 2 tablespoon soy sauce
• 1 tablespoon soya oil
• thumb size ginger, crashed
• 1/4 cup water

Cooking Procedure:

1. Fry tofu and sliced in cubes. Set aside
2. In non-stick frying pan, heat soya oil and fry garlic, onion and ginger.
3. Bring to high heat and add shitake mushrooms and bokchoy. Stir fry for 1 minute.
4. Add fried tofu, water, soy sauce and brown sugar. Simmer for 2 minutes.
5. Pour sesame oil, mix and turn off heat.
6. Serve hot.

Enjoy!