Ingredients for 32 servings:
1. 10 tablespoons low sodium soy sauce
2. 6 tablespoons dry sherry
3. 6 teaspoons oriental sesame oil
4. 6 teaspoons cornstarch
5. 12 teaspoons vegetable oil
6. 18 large garlic cloves, minced
7. 6 tablespoons minced fresh ginger
8. 3/4 cup dry crushed red pepper
9. 21 cups thinly sliced bok choy
10. 3 green onions, cut into 1-inch pieces
11. 5 cups extra firm tofu, drained, cut into 3/4-inch pieces

Directions:
1. Combine first 4 ingredients in small bowl; mix well.
2. Heat vegetable oil until very hot in heavy large wok or skillet over high heat.
3. Add garlic, ginger and crushed red pepper. Stir-fry until aromatic, about 30 seconds.
4. Add bok choy and stir-fry until just wilted, about 2 minutes.
5. Mix in water chestnuts and green onions and stir-fry until onions are tender, about 1 minute.
6. Add tofu and lightly stir-fry until tofu is just heated through, about 2 minutes.
7. Pour over soy mixture. Stir-fry until liquid boils and thickens, about 1 minute.

Enjoy your meal!