bok choy with bean curd

April 30th, 2009

You may not think you can lose weight while on a eating plan which includes bok choy with bean curd but it is achievable. The key is to not eat bok choy with bean curd or other high calorie vegetables every day but in moderation.

As an example, I allow myself rich food one meal per week. I eat a reduced calorie diet for 6 days of the week, say 1500 to 1800 calories each day, and then 1 day, I eat whatever I want - without going crazy of course.

I have been sticking to this diet for the last 2 weeks and it has helped me to lose 5 kilos. I have not changed my exercise habits or taken any supplements or diet food. I have only been aware of what I eat 6 days per week and then eat whatever I want one day of the week.

I also feel it makes things easier if you have a little support when on a weight loss program and for that I signed up with the Biggest Loser club. They have numerous tools to show you how to monitor your progress and achieve your goals.

Join the Biggest Loser

Bok Choy with Bean Curd

1 pound bean curd (tofu)
4 medium stalks bok choy
4 scallions (with tops)
1/4 cup vegetable oil
1 (4 ounce) can button mushrooms, drained (reserve liquid)
3 tablespoons oyster sauce
1/2 teaspoon instant chicken bouillon
1 tablespoon cold water
1 tablespoon cornstarch

Cut bean curd into 3/4-inch cubes; drain thoroughly. Cut bok choy (with leaves) into 1/4-inch slices. Cut scallions into 2-inch pieces. Heat 2 tablespoons of the oil in wok or 10-inch skillet over medium-high heat until hot. Cook bean curd, stirring carefully, 3 to 5 minutes. Remove bean curd. Add remaining oil and the bok choy to wok; stir-fry over medium-high heat 2 minutes. Add mushrooms. Add enough water to reserved liquid to measure 1/2 cup. Stir liquid, the oyster sauce and bouillon into vegetables; heat to boiling.

Mix water and cornstarch; stir into vegetable mixture. Cook and stir until thickened, about 1 minute. Stir in bean curd and scallions. Heat until hot.

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