Ingredients:
1 sliced large shallot
8 sliced white button mushrooms
2 sliced medium tomatoes
2 large heads of small choy sum cut into roughly 1/4" slices
1 container of firm organic chicken broth
Ground white pepper
Directions:
Sear sliced shallots and mushrooms in a hot wok with a little canola oil and a dash of fresh ground white pepper
Add tomatoes to the wok and stir
Add tofu and stir for a few minutes
Add chicken broth along the wok's hot sidewall
Lastly, add choy sum to cook until limp.
Transfer ingredients to a bowl
Pour excess liquid back into the wok, reduce heat and at it back into the bowl
Serve over brown rice and season with Read Boat fish sauce and Sriracha