Steamed Pak Choi with Egerlingen À La Didi
by Editorial Staff
Summary
| Prep Time | 10 mins |
| Cook Time | 10 mins |
| Total Time | 20 mins |
| Course | Main Course |
| Cuisine | European |
| Servings (Default: 1) |
Ingredients
- 200 g brisket
- 300 g pak choi
- 2 tablespoon soy sauce, Thai style
- 1 teaspoon vegetable stock
- 50 ml sunflower oil
- 1 chilli pepper (s)
- 1 teaspoon Chinese spice
Print Recipe
Pin Recipe Instructions
- Clean the Egerlinge, cut off the stem and cut the cap crosswise for decoration. Clean the pak choi, cut off the stalk a little so that the leaves stay together and cut the pak choi in half.
- Mix the soy sauce, the vegetable stock and the Chinese spice in the sunflower oil. Halve the chilli lengthways and add with the seeds. Mix everything well, put in a pan and heat. Put the pak choi halves flat in the pan and add the mushrooms. Put the lid on and cook for 5 minutes. Turn the pak choi over and cook for another 3 minutes. It should still be crisp. Arrange and serve.
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