Vegan pak choi with enoki mushrooms

An extremely quick vegan dish: fried pak choi with Asian mushrooms and ginger. A low-carb dinner from the frying pan. The pak choi brings vitamins and minerals.

At a glance

• Serves 2
• Prep time: 5 min
• Cooking time: 10 min
• Total time: 15 min
• Calories: 160 kcal per serving
• Protein: 8 g
• Fat: 9 g
• Carbs: 9 g

Ingredients

• 3 pak choi
• 200g mushrooms (such as enoki)
• 2 garlic cloves
• 10g ginger
• 1 tbsp sesame oil
• 1 tbsp sesame seeds
• 3 tbsp soy sauce

Method

You’ll need: frying pan · chopping board · knife · mixing bowl

1. Halve the pak choi and wash it. Clean the mushrooms and cut off any tough stalks if needed.
2. Chop the garlic and ginger very finely.
3. Stir the soy sauce, ginger and garlic together in a small bowl.
4. Heat the sesame oil in a frying pan until very hot and fry the pak choi for three minutes on both sides.
5. Add the mushrooms, pour over the soy sauce mixture and cook everything, covered, for two minutes.
6. Plate the veg and sprinkle with the sesame seeds.

Good to know

Few carbs and Asian flavours. In just a few minutes, crisp veg meets a deep soy note.

Swaps

Mushrooms → button mushrooms (easier to find) Pak choi → chard (slightly earthier) Soy sauce → tamari (gluten-free) Sesame oil → avocado oil

Cooking tips

Sear the pak choi first over a high heat so it picks up some browning before the liquid ingredients go in.

Storage

Best made fresh and eaten up the same day.

Allergens

Soy sauce often contains gluten. If needed, simply swap it for tamari. Contains: sesame, soya, gluten (wheat in the soy sauce).

Dairy-free recipes