INGREDIENTS
6 oz
baby bok choy
1 tbsp
canola oil
1/4 cup
chicken stock
1 1/2 cups
cilantro
2 tsp
fresh ginger
3
garlic cloves
1 tsp
kosher salt
8
lime wedges
1 tbsp
lower sodium soy sauce
1/4 tsp
black pepper
4 oz
rice vermicelli
2
thai chiles
16 oz
tofu skin
1/4 cup
water
1 1/4 cups
yellow squash