Thai Beef and Baby Bok Choy St
In a nonstick skillet stir-fry beef strips in 1 tbsp. oil for 3 minutes. In another nonstick skillet stir-fry tofu in 2 tsp. oil until crispy. Add bok choy to each skillet and cook until slightly wilted, about 2 minutes. Add snow peas and cook for 2 minutes or until crisp tender.
Add peanut sauce to each skillet and toss to coat.
Season with salt and pepper.
In a double boiler melt peanut butter. Whisk in brown sugar, soy sauce,
garlic, sesame oil and hot pepper sauce.
Whisk in warm water gradually until desired consistency. Reserve.
Add baby corn and garnish with chopped cilantro.
Garnish with chopped parsley and chopped peanuts.