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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